Why Pickled Fruits and Vegetables Were Not Part of European Rations During the Age of Sail

During the Age of Sail, which spanned from the 16th to the late 18th centuries, European naval rations primarily consisted of dry goods such as hardtack, salted meats, and legumes. However, pickled fruits and vegetables were not commonly included. This choice was influenced by various factors, including preservation methods, storage and space limitations, nutritional needs, cultural preferences, and health considerations.

Preservation Methods

While pickling is an effective preservation method, it was not as widely utilized for long sea voyages compared to salting or drying. The pickling process requires vinegar or brine, which can be less stable over long periods on ships, as opposed to dried or salted foods. This meant that the pickling process had to be carefully managed to ensure the survival of the preserved items.

Storage and Space

Ships had limited storage space, and pickled items, particularly in glass jars, were more prone to breakage and spoilage due to the movement of the ship. In contrast, hardtack and salted meats were more compact and durable, making them the preferred choice for long journeys. Glass and ceramic containers were also seen as not tough enough for sea voyages, as barrels were a more practical and reliable storage option.

Nutritional Needs

The nutritional focus of naval rations was on calories and protein to sustain sailors during physically demanding work. While pickled vegetables and fruits provided some vitamins, they were often seen as less essential compared to more calorie-dense options. This focus on providing energy was a key factor in determining the types of rations issued to sailors.

Cultural Preferences

The culinary traditions of the time favored certain types of preserved foods that were available, practical, and familiar, leading to a reliance on more traditional forms of preservation. The diet of sailors was often influenced by these preferences, resulting in a diet that was consistent with what was familiar and available.

Health Considerations

Although scurvy, caused by a vitamin C deficiency, was a significant problem for sailors, the solutions implemented focused more on citrus fruits like lemons and limes due to their long shelf life and effectiveness in preventing the disease. The use of pickled vegetables and fruits was not prioritized because they were less effective in preventing scurvy compared to citrus fruits.

Additionally, the use of barrels was a common practice for transporting pickled goods, but the storage conditions on ships could still lead to spoilage. Excessively acidic or alkaline liquids could accelerate the spoilage process. Another contributing factor was the habit of reusing barrels, which could introduce bacteria and other contaminants. The cost of barrels and their storage also presented an economic challenge.

In summary, while pickling was known and practiced, logistical challenges, preservation preferences, and nutritional focus led to a limited role for pickled fruits and vegetables in naval rations during the Age of Sail. The combination of these factors made traditional salted meats and dried provisions the preferred choice for maintaining the health and well-being of sailors on long sea voyages.