Whatever Bon Appétit said, don’t try canning seafood at home unless you’ve got the right equipment
The Bon Appétit test kitchen is embroiled in controversy. Again. This time, it’s not about race, but something more prosaic: food safety. This week, the publication took down a video about canned seafood, after experts pointed out that the water-bath method was dangerous and could cause botulism. Here’s the deal: Pickled vegetables can be heated in hot water, due to their high acidity. But meats and seafoods, due to their low acidity, must be processed in a pressure canner, an expert told The Washington Post. Don’t have one? Take canning mussels and lobster off your to-do list.