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Summary and Objective
Early American families needed to find different ways to preserve their food. Foods were preserved by pickling, salting, smoking, drying, canning and making into jams. Using primary sources from the 19th century, students will understand that pickling was one important way of preserving food.
Teaching Plan
Step 1.
First, in small groups have students think about a time they had food/drink at their house that was no longer "good" to eat/drink. Have students share this information. Ask the students the following questions: 1)How did you know the food was not "good" to eat? 2)Why was it no longer "good" to eat? 3)Is there anything you could have done to make the food last longer?
4)Why is it important to preserve some foods? Then, the students make a list of different ways food is preserved today.
Step 2.
In a large group setting students will share their information. The teacher will record the information. For example, freezing/refrigeration, drying, canning, and pickling. Have the students list food items they eat that would go under each category.
Step 3.
Explain to the students that the lack of or limited use of refrigeration in early America made it necessary to find other ways to preserve food. One way of preserving food was pickling. Certain foods could be placed in vinegar in order to preserve the food so that it would not spoil.
Step 4.
Click on the picture, "Stoneware Storage Jug with Lid" and ask the students the following questions: 1)What natural resource was needed to make this container? 2)How might it be used for preserving food? 3)What types of food might be preserved in this container/not be preserved in this container?
Step 5.
Click on the picture, "Stoneware Jug" and ask the students the following questions: 1)How is this container the same/different as the first stoneware jug? 2)What might be stored in this type of stoneware jug? Explain to the students that this container was used to store acidic liquids like vinegar.
Step 6.
After viewing and discussing both images, ask the students the following questions: 1)What types of food are pickled now? 2)Are there any other uses for vinegar?
Step 7.
Post-activity. Students can make their own pickles in class or at home by following the pickle recipe.
2 medium cucumbers sliced thin,
2 small onions sliced thin,
3/4 cup of sugar,
1/2 cup of vinegar,
1 tsp. of salt,
1 tsp. of mixed spices.
Put all ingredients in container and microwave until bubbly.
Put cucumber in jar with ring and lid, add liquid. Seal and refrigerate until cool.
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