The culture of preserving food in stoneware crocks has been passed down for generations. Before and during the Revolutionary War, crocks were imported to the colonies from Europe. The high cost of importing led American potters to create their own. Because they were water tight, crocks were used to preserve beverages, salted meat, and butter, or to ferment foods like cabbage and cucumbers into sauerkraut or pickles. This vintage 3-gallon USA salt glazed crock has a cobalt blue embellishment.
It was de-assessed in 2017 when it was no longer needed at Explore Park and donated to Roanoke College which then donated it to the Botetourt County Historical Society. Today, folks use crocks like this one to make pickles. Fresh cucumbers and dill from the garden are layered and covered with a salt water brine. It is then weighed down under the liquid and covered with a towel. The old fashioned recipe can found in cookbooks and on YouTube. Other artifacts used for food, along with this crock, can be found in the Botetourt Museum of History and Culture in Fincastle, which is free and open every day.
~ Botetourt County Museum of History & Culture
