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.
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