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If one makes homemade pickles in a mason jar, that would be consumed in the following couple weeks, is botulism an issue? Is proper canning needed or only for longer term storage? What period of time would be "safe" for consumption?

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If one makes homemade pickles in a mason jar, that would be consumed in the following couple weeks, is botulism an issue? Is proper canning needed or only for longer term storage? What period of time would be "safe" for consumption?	1