In article >,
Mark A.Meggs > wrote:

> On Wed, 01 Oct 2008 23:16:52 -0500, Isabella Woodhouse
> > wrote:

> >......What I really wish
> >is that they would tell you what the heck the oil is for.

> As far as I know, the oil is simply to block air from gettting to the
> lemons - it slows down oxidation.

Ah ha! So that's why the oil. Thank you.

> ...I don't think it has anything to do
> with preveting botulism or other spoilage - the pH level and salt take
> care of that. Lemon juice is around pH 2.6.
>
> Remember too, that where they come from - North Africa - they're used
> daily and don't really have a chance to go bad.

We were worried it might help botulism to grow, not the converse.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot