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 ↓
Canned Peaches
Ingredients
Directions
Prepare the peaches
Cut peaches in half and remove the stones, placing them in cold water immediately.
Sprinkle a heaping tablespoon of sugar over each quart of fruit, layering it between the pieces.
Heat and can
Fill a kettle with the peaches and heat slowly to a boil.
Boil for three minutes to ensure all fruit is heated through.
Can and seal the peaches.
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.
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Peach + sugartop 17% of all pairsSmell alikelowCooked 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
- Large white freestone peaches
- Provide the fruit that is cooked and preserved in the jars.
- Sugar
- Adds sweetness and helps the peaches keep their flavor and shape while canning.
The step that matters
Placing peaches in cold water right after cutting. Cut peach flesh browns quickly when exposed to air. Cold water slows oxidation and keeps the fruit pale and appealing before it is heated.
“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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