Food preservation

From Cunnan

A number of methods of preserving food existed in medieval times:

Contents 1 Keeping food alive 2 Drying 3 Salting 4 In brine solution 5 Smoking 6 Cooking it in crusts

Keeping food alive

In 12th Century homes, it was considered desirable to have a vivarium in which live fish might be kept until it was time to eat them. (Holmes 1952 p93)

Drying

Many foods can be dried (like Beef Jerky).

Salting

Many foods can be salted and preserved, this works well with meats and fish.

In brine solution

Fish might be pickled in brine (salt water) before use. (Holmes 1952, p93)

Smoking

Many meats can be smoked, such as salmon.

Cooking it in crusts

For more information see Del's article on preservation of meat in the form of pies of parys, and food preservation in general: Pyes_de_pares.pdf