In the 1800s most homesteaders built a root cellar as a top priority. In the days before refrigeration, finding a way to preserve foods during the winter was a matter of survival. Root cellars kept food supplies at a low temperature and steady humidity. They were designed to keep food from freezing during the winter and keep food cool during the summer months to prevent spoilage. Root cellars were typically built into a hillside. Our root cellar has a waterproof sod roof. You will note how cool it is in the cellar even during the hot summer months. Vegetables, salt meat, butter, bread, fruit, and preserves were typically stored in the root cellar.
