Find of the week: a salt glaze jar. I know these as Jars from Cologne (Keulse Pot). I Googled those today and learned that this type of jars (made from river clay) did indeed originate in the region around Cologne. And as German emigrants settled elsewhere in the world, this pottery technique was introduced in other places. These jars are the predecessor of canning jars. The salt glaze made them impervious and resistant to acid. People would stuff them with vegetables (cabbage for instance), fill the jar up with vinegar, put a clean cloth over the opening, close it off with a wood lid, put something heavy on the lid and store it in a cool place. It was the way to preserve the summer harvest and have fresh vegetables, eggs, and even meat in wintertime. |
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