Before canning existed, 18th-century cooks relied on this method
In short: Explore the historical techniques used to keep meat edible before modern preservation. This video demonstrates the process of potting beef, a traditional method that served as a vital precursor to modern canning.
In the 18th century, preserving perishable items was a culinary necessity. Before the invention of canning, 'potted meats' were a primary solution for extending the shelf life of beef. The video provides a practical look at how these historical methods functioned to ensure food security.
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Sources
- Summary by Intellect · source: We Still Eat This All The Time - Strange Food Preservation From 1739 - 18th Century Cooking
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