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Canned Peaches

A method for preserving peaches in sugar syrup in glass jars.

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

Canned Peaches

Ingredients

Directions

Prepare

  1. Prepare the peaches by peeling and pitting them.

Make the syrup

  1. In a pot, combine sugar and water, and bring to a boil.

  2. Skim off any foam, then cook for an additional 10 minutes.

Pack and seal

  1. Pack the prepared peaches into glass jars.

  2. Pour the hot syrup over the peaches, filling the jars to the top.

  3. Seal the jars tightly and immerse them in cold water.

  4. Tighten the lids while the jars are still submerged to prevent air from entering.

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

Sugar
Dissolves into the water to make the syrup, adding sweetness and body to the liquid.
Peaches
The fruit itself, giving the finished jars their flavour and soft texture.

The step that matters

Tighten the lids while the jars are still submerged. As the hot jars cool, the contents contract and draw the lid down into a seal. Tightening the lids while submerged helps keep air from entering, which would otherwise weaken the seal and let the peaches spoil.

“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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