French 19th Century Yellow Glazed Confit Jar
$425.00
SKU: 1052H-7
Dimension: 8.13"H x 7.75"W x 6.63"D
Dimensions: 8 1/8″ H x 7 3/4″ W x 6 5/8″ D
Glazed confit jars were typically used for storing duck meat and fat in the days that predate modern-day refrigeration. The jars are usually only glazed on their top halves and inside. This was an effort to bring down the cost of these wonderful vessels. The glazed interior of the jar kept any liquids from seeping through the porous earthenware. For storing, meat needs to be kept cold, so holes were dug in the ground and the jars were partially buried. Since the lower half was sunk into the earth, the lower exterior did not need to be glazed. Being frugal with the glazing material was one way to conserve money. Notice the variation from piece to piece. No two are just alike! The yellow glaze found on this little pot is particularly vivid, with a somewhat mustard coloration.
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Dimensions: 8 1/8″ H x 7 3/4″ W x 6 5/8″ D
Glazed confit jars were typically used for storing duck meat and fat in the days that predate modern-day refrigeration. The jars are usually only glazed on their top halves and inside. This was an effort to bring down the cost of these wonderful vessels. The glazed interior of the jar kept any liquids from seeping through the porous earthenware. For storing, meat needs to be kept cold, so holes were dug in the ground and the jars were partially buried. Since the lower half was sunk into the earth, the lower exterior did not need to be glazed. Being frugal with the glazing material was one way to conserve money. Notice the variation from piece to piece. No two are just alike! The yellow glaze found on this little pot is particularly vivid, with a somewhat mustard coloration.
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| Dimensions | 6.63 × 7.75 × 8.13 in |
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French 19th Century Yellow Glazed Confit Jar
Dimensions: 8 1/8″ H x 7 3/4″ W x 6 5/8″ D
Glazed confit jars were typically used for storing duck meat and fat in the days that predate modern-day refrigeration. The jars are usually only glazed on their top halves and inside. This was an effort to bring down the cost of these wonderful vessels. The glazed interior of the jar kept any liquids from seeping through the porous earthenware. For storing, meat needs to be kept cold, so holes were dug in the ground and the jars were partially buried. Since the lower half was sunk into the earth, the lower exterior did not need to be glazed. Being frugal with the glazing material was one way to conserve money. Notice the variation from piece to piece. No two are just alike! The yellow glaze found on this little pot is particularly vivid, with a somewhat mustard coloration.
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