How did the pioneers do it?
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Miriam Illions on Jun 23, 2013Love your question. They salted and smoked their meats --that much I remember from Little House on the Praririe :)Helpful Reply
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Karen Hopkins on Jun 23, 2013root cellersHelpful Reply
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JAB-NC on Jun 23, 2013Try this site: http://www.foodtimeline.org/ It is fascinating! There are links and references that cover some of your questions.Helpful Reply
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KMS Woodworks on Jun 24, 2013I have this book...I have been slowly introducing my girls to some of the practices. We used to have "pioneer night" quite often. http://www.amazon.com/Pioneer-Sampler-Daily-Life-Family/dp/0395883938 http://kmswoodworks.wordpress.com/2010/05/29/from-winter-straight-into-summer/ Another great book resource is the "foxfire" series. This is not as old as the above 1840's era but does include a lot of turn of the century folklore and practices.Helpful Reply
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Nancy Bode on Jun 24, 2013Karen - I'm trying root cellaring with radishes. Please take a look and give me your opinion. I read that you're supposed to pack root vegetables in wet sand, so I did. Does this look right? P.S. I did put a layer of sand over the top.Helpful Reply
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Nancy Bode on Jun 24, 2013JAB-NC - thanks for the link! Very informative.Helpful Reply
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Nancy Bode on Jun 24, 2013KMS Woodoworks - I looked at that book, and also a couple related to it. They look like something I'll want to research more. Thanks for the info!Helpful Reply
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Nancy Bode on Jun 28, 2013Thanks for the answers, but I'm still hoping for more ideas.Helpful Reply
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KMS Woodworks on Jun 29, 2013Part of the success of "cellaring" has to do with the temperature. like some wine cellars a good root cellar should be much cooler than room temp. In the link below they recommend temps from 32 to 40 degrees. which is pretty much refrigeration temperatures. The "dampness" is also high with humidity levels at 85 to 90% http://www.almanac.com/root-cellar-buildHelpful Reply
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