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Canned Peaches

A preserved peach recipe using syrup and canning jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Make the syrup and cook the peaches

  1. Combine water and sugar in a pot and bring to a boil.

  2. Add the peach halves and cook until they become transparent.

Heat the jars

  1. Fill the jars with very hot water.

  2. Place the jars in a vessel of hot water on the stove.

  3. Empty the jars of water.

Fill and seal

  1. Fill the jars with the peaches.

  2. Pour the syrup over the peaches until it overflows.

  3. Seal the jars 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. 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

Peach halves
Provide the fruit, flavor and soft texture of the finished canned peaches.
White sugar
Sweetens the syrup and gives the peaches their sweet flavor.

The step that matters

Seal the jars immediately. The peaches and syrup are hot when sealed. As the jars cool, the contents contract and form a vacuum that helps the lids seal. Waiting lets the jars cool and weakens this seal.

“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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