Why it works: Peach and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Canned Peaches
Ingredients
Directions
Prepare the peaches
Select firm peaches and peel them by placing in boiling water briefly to loosen the skins.
Cut peaches in halves or leave whole as desired, then pack them in jars.
Make the syrup
Make a syrup by boiling 1 cup of sugar with 1 cup of water.
Steam and seal
Place lids lightly on jars and steam peaches for 15 minutes.
Fill each jar with hot syrup and steam for an additional 10 to 15 minutes, or until peaches are tender.
Remove jars from the steamer, fit on rubber seals, and fill to overflowing with boiling water; seal quickly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Peach + sugartop 17% of all pairsSmell alikelowCooked together2,308 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Firm peaches
- Firm fruit holds its shape and texture through heating and steaming.
- Sugar
- Sweetens the fruit and, dissolved in water, forms the syrup that fills the jars.
The step that matters
Sealing the jars quickly. Filling jars to overflowing with boiling water and sealing them fast keeps the headspace hot and reduces air trapped above the contents, which helps the lids form a vacuum seal as the jars cool.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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