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Canned Peaches

This recipe preserves peaches in a sugar syrup by boiling and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Macerate the peaches

  1. Prepare the peaches by peeling and halving them.

  2. In a deep bowl, layer peaches and sugar, alternating until packed tightly, and cover with sugar.

  3. Let the mixture stand for 10-12 hours.

Cook the peaches

  1. Drain the juice into a preserving kettle.

  2. Bring the juice to a boil.

  3. Add the peaches to the boiling juice.

  4. Remove them as they swell.

Jar and seal

  1. Place the peaches in an airtight glass jar.

  2. Pour the boiling syrup over them and seal immediately.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked 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

Peaches
Provide the fruit, which softens in the syrup while keeping its shape and flavor.
Sugar
Draws juice out of the fruit and forms the syrup that preserves it and adds sweetness.

The step that matters

Pour the boiling syrup over the peaches and seal immediately. Hot syrup and a quick seal help drive out air and keep the jar closed as it cools, which supports preservation. Letting the jar cool open or delaying the seal leaves more room for spoilage.

“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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