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Blocking the air probably is the point, but you really don't want botulism. It is deadly (literally), and it only grows that way in an environment with no oxygen. Botulims is the biggest danger with home-canned foods. For canning, the solution is to either cook it enough to kill all the...

If the oil blocks all air, I wonder if botulism would be a danger? I have read that it is a danger with some other foods stored in oil.