Skip to main content
Dessert

Canned Peaches Steamed

Peaches are canned by steaming and preserving in hot syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Steamed

Ingredients

Directions

Prepare the peaches

  1. To peel peaches, place them in a wire basket tied with a cord and lower into boiling water for a moment, then into cold water to strip off the skin.

  2. Seed the peaches and place them in a steamer over boiling water, laying a cloth in the bottom of the steamer.

Make the syrup

  1. Make a syrup by boiling 1 pint of sugar in 1 quart of water in a porcelain kettle.

Cook and can

  1. Drop in enough fruit for one can into the boiling syrup, testing with a silver fork until tender.

  2. Gently lift the peaches with a wire spoon and place them in a preheated can.

  3. Pour the hot syrup over the peaches, cover, and seal the can immediately.

  4. Repeat the process with more peaches, keeping any extra in hot syrup until ready.

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
Main fruit; heat softens the flesh until tender enough to pack into the can.
Granulated sugar
Sweetens the syrup that surrounds and flavours the peaches.

The step that matters

Testing the peaches for tenderness with a silver fork. Peaches must be heated enough to soften fully before canning, but overcooking breaks them down. Testing by fork lets the cook stop at the point of tenderness while the fruit still holds its shape.

“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.

You might also like

Peach Ice CreamPeach Ice Cream64 recipesPeach FrittersPeach Fritters55 recipesPeach MeringuePeach Meringue40 recipesPeach IcePeach Ice16 recipes