The hot water bath method of processing canned foods has been given a nod of approval by research workers. Scientists, a bit skeptical that food processed in the hot water bath would keep successfully, set about to study the method. Results of the study serve as a guide to homemakers in 1943 as the food situation threatens to become even more serious than in 1918.
Nelson, P. Mabel and Hettler, Frances M.
"Canning Food That Keeps,"
Farm Science Reporter: Vol. 4
, Article 4.
Available at: http://lib.dr.iastate.edu/farmsciencereporter/vol4/iss2/4