1. Iceboxes: Iceboxes were insulated containers that used blocks of ice to keep food cool. People would purchase ice from icemen who delivered it to their homes. Ice was packed around the food in the icebox to keep it cold.
2. Root Cellars: Root cellars are underground storage spaces that are naturally cool and humid. People would store root vegetables, fruits, and other foods in root cellars to keep them fresh.
3. Spring Houses: Spring houses were small structures built over a natural spring. The cold water from the spring would keep food cool. People would store milk, butter, and other perishable foods in spring houses.
4. Preservation Methods: People also used various preservation methods to extend the shelf life of food. These included canning, pickling, smoking, and drying. Canned goods and other preserved foods were commonly stored in pantries or cellars.
5. Larders: Larders were cool, dry storage spaces used to store food. They were often located in the basement or a pantry and were used to store non-perishable foods such as grains, beans, and dried fruits.
6. Outdoor Storage: In cold climates, people would sometimes store food outdoors in the winter. The cold temperatures would keep food frozen and prevent it from spoiling.
During the Great Depression, many families struggled to afford food, and these methods of preserving and storing food were essential for keeping food safe and edible.