Originally Posted by blissful
I wouldn't can it in oil. Oil degrades when it is heated. Oil is not recommended in canning. You can sometimes get away with a trace amount of oil, but not fully submerged in oil. Garlic, herbs, can grow botulism in an oil environment (4 - 7 days in the refrigerator). Oil can interfere with jars sealing. It's not recommended.
I would add vinegar or lemon juice, refrigerate or freeze. I have done both refrigerating and freezing it w/o oil.
Thanks blissful. I figured since Central Grocery jars their's it could be done, but I see they have calcium chloride, potassium sorbate, lactic acid, and sodium bisulfate that I assume makes it shelf stable.