Umair Gaines
Before the invention of electric refrigerators, people had to find other ways to freeze and store their food. In cold climates, ancient people could freeze their food and store it in ice and snow. In warmer places, food was dried in the sunlight. People also used methods like salting, smoking, pickling, and fermenting to preserve their food. Ancient Persians stored ice in a yakhchāl, a large underground storage chamber with thick walls that kept ice frozen during the warmest months. In the 1800s, ice houses or pits became common, and businesses began delivering ice to fill these pits during the summer. People also kept food fresh in iceboxes made of wood, lined with tin or zinc, and filled with large blocks of ice.
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What You'll Learn
Ice harvesting and storage in ice houses
For centuries, people have been harvesting and storing ice in ice houses to keep their food cold and fresh. Ice harvesting became a large industry in the 1800s, with New England businessman Frederic Tudor, also known as the "Ice King", shipping ice to the Caribbean and later to Cuba and the Southern United States. Ice was also transported around the world by barge or railroad.
Ice houses, also known as ice pits, were buildings built upon the idea of the yakhchal, a large underground storage chamber with a tall conical roof that allowed warm air to escape, which was used in ancient Persia. Ice houses were cooled by an underground pit full of ice, with a larger above-ground building covering the pit. Early ice houses were small, but later storage facilities were the size of large warehouses and contained much larger quantities of ice. European ice houses were often built underground, with the incorrect belief that it would always be cool enough to store ice. Some farmers in Virginia built cheaper ice houses that were elevated off the ground, made from wood, and insulated with hay.
Ice was harvested from frozen lakes and ponds, with horses pulling plow-like ice cutters. Before the ice was cut, the snow had to be cleared from the surface, and the ice was measured to ensure it was thick enough—at least eight inches—to be transported without melting. The ice was then packed together densely to insulate it from the heat and stored in the ice houses, which kept the ice dark and cool.
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Using bogs to preserve food
Before the advent of electricity and modern refrigeration, ancient civilisations relied on various methods to preserve their food. One such method was the utilisation of bogs, which provided an ideal environment for prolonging the shelf life of perishable items.
A bog is a freshwater wetland characterised by soft, spongy ground and composed mainly of partially decayed plant matter, known as peat. This unique habitat offers several key factors essential for food preservation. Firstly, bogs maintain a consistently cool temperature, which is crucial for inhibiting bacterial growth and slowing the spoilage of food. Additionally, the low-oxygen and highly acidic conditions created by the presence of peat further contribute to preserving perishable goods.
In Northern Europe, ancient peoples frequently employed bogs to preserve a variety of foodstuffs, including butter. Archaeologists have discovered numerous instances of "bog butter" – a waxy, paraffin-like substance that has been identified as a dairy product. This butter, when properly submerged in the bog, can remain preserved for centuries, retaining a buttery smell even after extended periods.
The process of preserving butter in bogs involves taking advantage of the natural preservative qualities of the bog's environment. By burying butter within the cool, low-oxygen, and acidic waters of the bog, ancient peoples were able to extend the shelf life of this perishable item significantly. This method of preservation effectively shielded the butter from the detrimental effects of heat, sunlight, and oxygen, which are all factors that accelerate food spoilage.
While the practice of preserving food in bogs may seem unconventional, it exemplifies the ingenuity and creativity of ancient civilisations in their quest to safeguard their food supplies before the conveniences of modern refrigeration.
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Salting, drying, smoking, pickling and fermenting
Salting is one of the oldest methods of food preservation. It is used because most bacteria, fungi, and other potentially pathogenic organisms cannot survive in a highly salty environment. Fine-grained salts were more expensive but also absorbed moisture faster than coarse salt. Salting could be combined with smoking to produce bacon. One early method of salt-curing meat was corning, which involved applying large, coarse pellets of salt, or "corns", to the meat. This process could keep meat fresh for days. Salted meats are still common in diets across the world, including in North Africa, Southern China, and Scandinavia.
Drying food is another ancient preservation method that was used in warmer places. The National Center for Home Food Preservation provides resources for those interested in learning more about this preservation method.
Smoking is a food preservation technique that also began thousands of years ago. It is believed that food preservation dates back to when humans invented fire. Meat can be easily preserved by smoking, and smoking with wood and charcoal is the best way to preserve meat. Hot smoking is the most common method, as it entirely cooks the food, but cold smoking is done at lower temperatures and does not cook the food.
Pickling is another of the oldest known methods of food preservation. The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. The four general classes are: brined or fermented, fresh-pack or quick-process, fruit, and relishes. Pickling recipes should not be altered, as the level of acidity in a pickled product is important to its safety.
Fermentation is driven by microorganisms, such as bacteria, yeast, and molds, that break down carbohydrates and other organic compounds in the absence of oxygen. This metabolic activity generates a spectrum of compounds, including acids, alcohol, and gases, which not only preserve food but also give it distinctive textures and flavors.
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Storing food in Yakhchal structures
In ancient Persia, people stored food in structures called Yakhchal, which translates to 'ice pit' (yakh meaning 'ice' and chal meaning 'pit'). These were large, domed, and made from mud brick to keep ice frozen during the warmest months. The thick walls of the Yakhchal, often up to six feet thick, were made from a unique water-resistant mortar called sarooj, composed of sand, clay, egg whites, lime, goat hair, and ash. This material acted as effective insulation all year round.
The Yakhchal structures were built with a combination of architectural and thermodynamic principles in mind. The tall, conical shape of the building guided any remaining heat upward and outside through openings at the top. This allowed cold air to enter from the base and descend to the lowest part of the structure, keeping the internal temperature cool. The ice inside the Yakhchal was separated using wood and straw to prevent the layers of ice from sticking together.
Many Yakhchals also contained ice pools, which were used to provision the structure with water for evaporative cooling and ice production. These ice pools took advantage of the cold desert nights to freeze water, which would later be transported to the Yakhchal for storage. The pools were often covered with straw during the day to minimize heat conduction and hot air convection.
The Yakhchal structures were an innovative and sustainable solution for food preservation, allowing communities to store perishable goods throughout the year. They are a testament to the advanced engineering, architecture, and environmental control of ancient Persian civilizations.
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Submerging food in small, cold ponds
Before the advent of electricity, people relied on various methods to preserve their food and prevent spoilage. One such method was submerging food in small, cold ponds. This technique leverages the natural cooling properties of water, particularly in cooler climates or during winter months. Here's how it worked:
In cold regions, ancient people would freeze their food and then submerge it in small, cold ponds or other bodies of water. This method acts as a natural refrigerator, utilizing the cooling properties of water. The food is typically placed in a container or wrapped in a protective layer to prevent direct contact with the water, ensuring it remains dry and edible. This technique can effectively preserve food for extended periods, especially during winter when the water remains cold.
The effectiveness of this method is influenced by the ambient temperature and the size of the pond. Smaller ponds tend to freeze faster and remain frozen for longer, making them ideal for food preservation. Additionally, the depth of the pond or body of water is crucial. Shallower waters are more susceptible to temperature changes, while deeper waters provide a more consistent and stable temperature, similar to a natural refrigerator.
To further enhance the preservation process, people would often cover the submerged food with rocks or weights to keep it from floating to the surface. This also served to protect the food from animals or other potential contaminants. In some cases, they would also wrap the food in leaves or place it in baskets or nets before submerging it, creating a barrier between the food and the water, which could affect its taste or quality over time.
While submerging food in small, cold ponds was a viable option for those living near such water bodies, it was not as accessible for those in warmer climates or without access to these natural resources. As a result, they had to rely on other methods, such as root cellars, evaporative cooling, or the use of ice houses or pits, to keep their food fresh for extended periods.
Overall, the practice of submerging food in small, cold ponds demonstrates the ingenuity of people in the past who, without electricity, had to rely on nature's resources to meet their daily needs.
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Frequently asked questions
In warm places, ancient people dried food in the sunlight. They also used other preservation methods such as salting, smoking, pickling, and fermenting.
In cold places, ancient people froze their food and stored it in ice and snow.
Ice boxes were boxes made of wood and lined with tin or zinc. They contained a block of ice to keep food cold.
Yakhchal were large underground storage chambers with tall conical roofs. They were used in ancient Persia to store ice and food.
