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Dessert

Preserved Peaches

A method for preserving peaches in sugar syrup by boiling and 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 ↓

Preserved Peaches

Ingredients

Directions

Prepare

  1. Weigh the peaches.

  2. For every 9 pounds of fruit, use 3 pounds of sugar and 1 pint of water.

  3. Boil the water.

  4. Prepare a bowl of cold water.

Blanch and peel

  1. Place peaches in a wire basket.

  2. Plunge the basket into boiling water for 2 minutes, then remove the basket.

  3. Transfer peaches to the cold water.

  4. Peel the peaches with a silver knife.

  5. Return them to the cold water.

Syrup and pack

  1. Drop a few peaches at a time into the boiling syrup until heated through and tender.

  2. Pack the hot peaches into a hot jar without crowding.

  3. Fill the jar to overflowing with hot syrup.

  4. Use a silver fork to ensure syrup surrounds all the fruit.

  5. Seal the jar 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
The fruit itself; it softens when heated and becomes tender in the hot syrup.
Sugar
Adds sweetness and, dissolved in the syrup, helps preserve the fruit.

The step that matters

Dropping the peaches into the boiling syrup. Heating the fruit through drives out air trapped in the flesh and lets the syrup penetrate evenly. Peaches left cold at the center stay firm and may not be properly preserved.

“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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