Why it works: Sugar and peach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and 2,308 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
To Can Peaches
Ingredients
Directions
Make the syrup
Dissolve the sugar in water to make a syrup.
Add the peaches to the syrup and boil gently until the syrup is clear.
Pack and seal
Pour the mixture into hot self-sealing glass cans.
Allow the cans to cool before sealing.
Cut round paper pieces to fit the tops of the fruit to prevent molding.
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 aroma chemistry they share, and how many recipes mention both.
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Sugar + peachtop 17% of all pairsAroma overlaplowMentioned 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 cooked gently and preserved in the syrup.
- Sugar
- Dissolves into the water to form a sweet syrup that flavors and helps preserve the fruit.
The step that matters
Allow the cans to cool before sealing. As hot contents cool, the air inside contracts and can pull the lid down to form a seal. Sealing before the contents have cooled can leave the lid unsealed or prevent a proper seal from forming.
“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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