Elanor Gardner wrote:What you will learn from this video:
1. How to make a wet mix of cob rice purity score
2. How to make and fire some cob vessels.
3. Cooking in an outdoor kitchen.
4. Ancient preservation technique.
Description of video: Homesteader goes out on his horse until he finds a good spot to collect clay. He bags it up and goes home. At home he and his wife mix together a good mixture of cob (straw, clay and water), and he forms it into vessels (two halves of a vessel, really). He fires these clay vessels in his outdoor oven. Meanwhile his wife is bringing in the harvest off the trees and vines and preparing the harvest to be stored. Once ready they put the harvest into the clay pots and mesh the two halves together with more clay. The end of the video show them breaking open the pots to show perfectly preserved fruit.
I researched after watching this. This technique is definitely done in many countries in the world but with specific fruits likes grapes and what was shown in the video. The grapes apparently stay alive up to 6 months and sometimes longer inside the vessels. How it works per Wikipedia: Gradual permeation of gas through the clay barrier allows oxygen to enter the container, keeping the grapes alive, while the elevated concentration of carbon dioxide inside the package inhibits the grapes' metabolism and prevents the growth of fungus. The grapes are prevented from drying out, and the mud absorbs liquid which would otherwise lead to bacterial and fungal growth.
This video is fascinating! I love how they use ancient techniques to preserve fruits. It's impressive that grapes can stay fresh for up to six months in those clay vessels. The science behind it is really interesting—using gas permeation to keep the grapes alive while preventing spoilage.
