Freezers didn’t exist and canning only became popular around 1890. Till then, meat and vegetables were salted in earthen pots. They stand shoulder to shoulder in the cellar of the ‘Oudheidkamer’. The cellar, the coolest place in the house, served as a supply room. You descend the stairs and see the winter supply. Rows of preserving jars filled with vegetables and earthenware pots in which one pickled in salt or vinegar.