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Canning Fruits — Peaches and Pears

This recipe describes how to can peaches or pears with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and peach 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 Fruits — Peaches and Pears

Ingredients

Directions

Prepare the fruit

  1. Pare and core the peaches or pears.

  2. Mix the fruit with sugar to taste, about 3 to 4 lbs per bushel.

  3. Let the mixture stand until the sugar dissolves.

Cook and can

  1. Heat the fruit mixture to a boil and maintain boiling for 20 to 30 minutes.

  2. Prepare a kettle of hot water and dip the can to heat it.

  3. Fill the hot can with the fruit immediately and seal it.

  4. Dip the cork in sealing cement to ensure no air holes remain.

Store

  1. Store the canned fruit in a cool cellar.

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. Sugar + peachtop 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 or pears
Provide the main fruit, which is cooked and packed in its own mixture.
Sugar
Sweetens the fruit and draws out juice as it stands before cooking.

The step that matters

Fill the hot can with the fruit immediately and seal it. Hot fruit in a hot can helps drive air out and keeps the seal forming properly, while delay lets the contents cool and can lower the vacuum needed for safe storage.

“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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