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Southern Poverty Food: How the Other 90% Ate

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Clarissa Clifton

Clarissa Clifton

Clarissa Clifton is the author of One Hearth, One Pot: For Love of Food and History.

Strawberry Preserves

Courtesy photo

For this recipe you will need a large pot, cheesecloth or a spice bag, canning jars and lids, and canning tongs for removing the hot jars from boiling water.

Preparation

  1. Remove tops/leaves and any blemishes from strawberries. Rinse berries and combine in a large pot. (The pot should be large enough to boil the berries without it boiling over.) Wrap the cloves and allspice in cheesecloth or a spice bag and tie securely; drop on top of berries. Pour sugar over the strawberries and slowly bring to a boil. Boil the strawberries until the berries are translucent.

2. Sterilize canning jars and two piece lids in hot water. Ladle strawberry preserves into jars. Place lids and rings on, tightening firmly but gently.

3. Turn jars upside down for about 5 minutes. Then turn them right side up.

4. You will hear the caps making popping/tinging noises as the jars cool and seal. Any that don’t seal after an hour you should consider those the spoils of your labor and immediately eat on buttermilk biscuits.

Crowder Peas

Crowder Peas on Sideboard Courtesy photo

Preparation

  1. In a large pot combine the ham hock, salt and pepper as desired, and water to cover. Bring to a boil, and boil until ham hock is fork-tender, about 1 hour.

2. While the ham hock boils, dice the onion and peel and crush the garlic.

3. Once ham hock is tender add the peas, onion, and garlic. Season with thyme and marjoram to taste.

4. Return to a boil and test peas after approximately 1 hour. Peas should crush easily with a pinch.

5. Once peas are tender, add okra if using. Remove pot from heat, add okra, and cover, allowing the okra to cook on the residual heat until tender.