Before refrigerators, there was salting, spicing, smoking, pickling, and drying. Foods like milk and butter, were preserved and stored in cellars, wells, and cold streams. Meats were dried or smoked. Fruits and vegetables were pickled or fermented. Fast forward a few centuries to World War II: convenience foods and a burgeoning way of preserving (what we now know as processedÅ foods) gained popularity, as the military discovered inventive ways of feeding fighting soldiers.