“From what I have read, heating it to 176 degrees destroys the toxin.”
NO, not if you’re on the Fahrenheit scale. Killing the botulism bacteria is the whole point of pressure canning for low acid foods. Boiling water will heat to a significantly higher temperature under pressure than just boiling normally.
“Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar “PSI” designation is used hereafter in this publication (the Complete Guide to Home Canning). At temperatures of 240° to 250°F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes.”
http://www.uga.edu/nchfp/how/general/ensuring_safe_canned_foods.html
Read it again.
“destroys the toxin”
If you can it, and get ready to eat it six months later, if it’s been infected, heating it to 176 degrees makes it safe to eat.