Geoffrey S. Mendelson wrote:

> Reg wrote:
>
>
>>There's no such thing as an "oil preserving" method. The sausage
>>is preserved by curing and drying, not by immersing in oil.
>
>
> Yes. It is stored in oil. The oil (or more likley the jars) keep vermin out
> such as bugs, rodents, teenagers, etc. You would be surprised how much salami
> a hungry teenager will eat. :-)


While that's technically incorrect, it's a harmless misconception.
There's no botulism risk in the case of dry cured meat. It's already
adequately preserved.

In the case of fresh peppers, the oil does introduce some
risk. High PH, high water activity level, low oxygen environment
equals botulism risk.

<http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html>

--
Reg