On 27-Apr-2004, Reg wrote:
snip
After rereading this it looks like you may mean what you're
wanting to do something shelf stable and non-refridgerated, in which
case you'll need to worry about everything, including botulism.
If you just want extended refridgerated storage than it's not an
issue.

Now I've discovered yet another reason to question why I have managed
to live so long. I've been pressure canning and eating pinto beans with
ham hocks for years. I had no idea how dangerous that could be. Some
of them were nearly a year old when I ate them.
--
M&M ("When You're Over The Hill You Pick Up Speed")