Please welcome Krista D. Ball who never fails to entertain with her eclectic knowledge on all things weird.
***
Pig Bladders
You’re putting a pig bladder on what?
***
Pig Bladders
You’re putting a pig bladder on what?
It
all started last fall during a discussion about the use of intestines and
bladders for condoms in Europe a couple hundred years ago. Someone piped up,
“How did they ever come up with that?”
This
was such an odd question. It was obvious where the idea came from, right?
Right? Apparently not. I said that intestines and bladders had been used
in food preparation for easily a thousand years, and probably more.
Cue
looks of horror.
After
traumatizing this group of canning and freezing women, I’ve decided to take the
show on the road. To the internet, where I can traumatize large groups of
people!
Okay,
honestly I just love sharing tidbits of history with people, so I asked Maria
if I could come on and discuss the history of food preservation. In particular,
canning.
I
grew up in Newfoundland where we “bottled” everything (we never called it
canning). We preserved jams, apple pie fillings, moose stew, lobster
meat, turkey soup, and just about anything else we could think up. It was the
modern method we all know: mason jars, sealing tops, metal rings, boiling
water, tongs, popping of cooling tops.
But
what did people use before the auto-sealing covers and rings?
Most
people know about wax. Paraffin wax poured a half inch to an inch on top of the
food will keep out the bacteria and oxygen and the goodies inside all fresh and
safe. In fact, many people still use paraffin wax.
Before
the advent of paraffin wax and the Mason company, there were other ways to
preserve foods. There are the typical ways – smoking your ham hung in the
chimney, drying fish on rocks, pouring melted butter over shrimps in a small
jar, and covering ceramic jars with pig bladders.
Say
wha?
In
reading many period British cookbooks, recipes mention putting “bladders” over
the jam. Well, in many cases that meant a pig’s bladder. After all, a bladder
is meant to hold liquid, so they are stretchy and waterproof. Plus, they shrink
when they dry out.
To
preserve jams and the like, the wife and her horde of daughters would cook up
their pots of jam and pour into their crock jars. Then, they’d cut damp
bladders to the size of the openings. As the bladders dried out, they’d shrink
and form a tight seal around the jar tops.
And
while I try to replicate as many period recipes and cooking styles as possible,
I’ll be leaving this particular one for the history books.
-Canadian author
Krista D. Ball combines her love of the fantastical, an obsession with potage,
and a history degree from Mount Allison University to bring fantasy writers and
food lovers a new and unique reference guide. Her guide, What Kings Ate
and Wizards Drank, will be available autumn 2012.










