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Waldorf at Home: Peaches Peaches Peaches!

If you haven’t heard MWS is partnering with Stillwater Colorado Peaches to bring the freshest pesticide free peaches to our community! Below you will find MWS Staff recipe favorites for the 20 pounds of peaches coming your way.

The deadline to pre-order your case is July 18th, 2022, follow the link to place your oder!

These are great treat all year long and we love to pack them into lunches whenever we need a taste of summer.

17 lbs peaches
5 3/4 cups water {+more for the canner}
1 1/2 cups sugar

Canning Prep
Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 1 inch once the water is boiling.
Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the peaches are.
Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
Wash your lids and set aside in clean place.
Use a paring knife and cut the peach around the middle to separate. Remove the pit. Put the halves in a large bowl of water treated with lemon juice (~1/4 cup) or citric acid (1 tbsp).
17 lbs peaches
In a medium-sized pot, combine your sugar/honey/or juice and water to create the syrup. Pro tip: if you’re planning to do a large batch of peaches all at once, I use my crockpot to create and keep the syrup hot. It frees up space on the stove.
5 3/4 cups water, 1 1/2 cups sugar
Add one layer of peaches at a time to a pot of boiling water for about 60 seconds.
Remove using a slotted spoon and place in an ice bath for 1 minute.
Use the slotted spoon to remove the peaches from the ice bath. Grab one of the peaches and gently peel the skin back.
Proceed using either the raw pack or hot pack method detailed above in the post.
Add the peaches cavity-side (where the pit was) down to your sanitized and warm canning jars. This is easiest done with a fork. Repeat with other peach halves until you have filled the jar. Pro tip: depending on the size of the peaches, each quart will fit about 3-3.5 peaches.
At this point, return your water in the canner back to a rolling boil.
Using a canning funnel, ladle hot syrup into the jars, leaving 1/2 inch headspace. Headspace is the distance between the top of the food and the top of the jar.
Using a long utensil (I prefer a plastic chopstick), remove all the air bubbles from the jar.
Clean the rim of the jar very well with a hot damp rag.
Place a clean lid on the jar. Add a ring, and tighten to fingertip tight.
Gently place your jars in the canner. Put the lid on, and set your timer. Hot pints should process for 20 minutes, and quarts for 25. Raw pack pints should process for 25 minutes and quarts for 30. Pro tip: the water must return to a boil in the canner before you can start the timer.
Once the peaches have processed for the appropriate amount of time, remove the canner from the burner, carefully take off the lid, and allow it to sit for 5 minutes.
Carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
After the jars have rested for about 12 hours, press down in the middle of each lid. If it “gives” at all, the jar didn’t seal. Either enjoy it that day, put it in the fridge, or reprocess it.

Canned peaches will last for 12 months.
Recipe adapted by Sustainable Cooks

Sugar Free Canned Peaches Recipe


1 tablespoon olive oil
4 bone-in pork chops, 1/2″ thick
2 teaspoons salt
1 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoons smoked (or regular) paprika
1/2 cup peach preserves
1/4 cup country-style, whole grain Dijon mustard
2 teaspoons Worcestershire sauce
a few dashes of Tobasco hot sauce (optional)

In a small bowl, mix the preserves, mustard, Worcestershire sauce and hot sauce. Set the glaze aside.
In a separate bowl, combine the dry spice rub (salt, pepper, garlic powder and paprika). Season each pork chop generously on both sides and rub the mixture into the meat.
Heat a cast iron skillet on medium high heat.
Add the olive oil and the seasoned pork chops.
Sear on each side for 2 minutes to get a nice crust.
Once the pork chops are seared, pour the glaze over the pork chops and stick the pan into the oven.
Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer, about 4-8 minutes.
Let the pork chops rest for 5 minutes before serving, then spoon some of the glaze from the pan over the top.

Recipe by Alison Roman

1 recipe (2 disks) The Only Piecrust
All-purpose flour, for rolling
1 large egg, beaten
4 pounds ripe peaches, unpeeled, pitted and sliced ½ inch thick (10 to 12 cups)
⅓ cup mild honey
¼ cup granulated sugar
1 tablespoon lime zest
¼ cup fresh lime juice
3 tablespoons cornstarch
1 tablespoon finely grated fresh ginger
Pinch of kosher salt
½ cup Demerara sugar

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disk of pie dough into a round about 14 inches in diameter. Transfer it to the parchment-lined baking sheet and repeat with the remaining disk of dough, separating the two rounds with a piece of parchment to make it easier to separate them. Pop the baking sheet in the refrigerator while you make the filling.

Beat the egg with 1 teaspoon water and set aside (this is your egg wash, and it will help seal the pie and make it golden brown on top).

In a large bowl, toss the peaches, honey, granulated sugar, lime zest, lime juice, cornstarch, ginger, and salt together. Toss a few times to break up any clumps of cornstarch.

Transfer one round of pie dough to a 9-inch pie plate, letting it slump in the center with an even distribution of crust around the edges. Using your fingers, encourage the crust to fit snugly against the pie dish. Add the filling, letting it sort of mound in the center (it’ll distribute evenly as it bakes). Brush the edges of the pie dough with the egg wash. Place the remaining round of pie dough over the peaches (the crust will be full, and that’s okay) and, using your fingers, press the dough together around the edges to seal.

From here, you can crimp the edge any way you like. I am into the very low-maintenance version where you simply crimp with the tines of a fork (think: Pop-Tarts), then trim any excess overhang with kitchen shears. Make a few 3-inch slits in the top to allow moisture and steam to escape as the pie bakes. This is a necessary step that allows the filling to thicken properly, as well as ensures a flaky, crunchy crust.

Brush the top with the egg wash and sprinkle with the Demerara sugar. Place the pie on a parchment- or foil-lined baking sheet and bake for at least 60 minutes before you even think about checking on it. I’m serious. Pies take a really long time to bake, much longer than most people actually keep them in the oven. I sound like a broken record over here, but I feel very passionately about this and need my voice to be heard.

After about an hour, rotate the pie; it’ll likely need another 30 to 45 in there. Yes, I am serious!

The piecrust should be the color of a perfect croissant all over—dangerously golden, almost to the brink of “Is my pie burned?” (No.) If the edges start to get too dark for your liking before the top is ready, place thin strips of foil over the parts that are getting too far ahead of the game.

Remove the pie from the oven and let it cool completely before eating. To me, that means about 4 hours, but people get really upset when you tell them they should wait that long, so do what you please.