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Canning Peaches

A method for preserving peaches in syrup by canning.

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 ↓

Canning Peaches

Ingredients

Directions

Prepare the peaches

  1. Pare and halve the peaches, then remove the stones.

  2. Soak the peaches in cold water to prevent discoloration.

  3. Prepare enough peaches for four jars.

  4. Arrange the peaches neatly in the jars.

Make the syrup

  1. Dissolve ¼ pound of sugar in each pint of water.

  2. Boil the sugar-water mixture and skim the surface.

  3. Fill the jars with the syrup.

Process and seal

  1. Place the jars in the cannery.

  2. Boil the jars for five minutes.

  3. Seal the jars as directed.

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 that is preserved and set in the syrup.
Sugar
Sweetens the syrup and helps preserve the fruit's flavour and texture.

The step that matters

Soak the peaches in cold water. Peach flesh browns quickly once cut because enzymes react with oxygen in the air. Keeping the halves submerged in cold water slows this discoloration until they go into the jars.

“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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