Sweet and sour

Without a freezer or tins, preserving fruit and vegetables from your own harvest for the long winter supply used to involve a lot of effort and work for housewives. On Sunday, October 2nd, you can look over the shoulders of the housekeepers in the open-air museum and see everything that was to do here. In the "Togrund-Hof" from Hoser in the Lower Rhine area, fruit and vegetables are pickled and preserved in the kitchen. In the country, but also in urban households, the harvested food was preserved for use in winter until after the Second World War .

The housekeepers will show you which procedures were used from 11 a.m. How can you pickle fruit, vegetables and berries sweet or sour, what is best for preserving or drying? And how can fruits be processed together. Because unlike freezing and pasteurizing, pickling changes the taste of the fruit and creates new flavors.

The housewives invite you to try them out and exchange experiences.