During the 1950s, the production and
storage of food still relied largely on
traditional methods. Domestic farming was
commonplace, with many families keeping
their own chickens and cows, as well as
growing their own vegetables.
Few homes had refrigerators, so larders
and storerooms were used to keep goods
fresh. Although dried and canned foods
were already commonplace, there were
none of the elaborate preservation methods
of later years, so consumers ate fruit and
vegetables in season.