[Will88]

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.

What is your source for that?

If that's all it took, there'd be no point in pressure canning to begin with. It'd be like most meats: just head to a certain temperature and it's safe.

[djf]

While the botulinum spores are heat stable, the toxin itself is heat-labile, so heating a food to 176°F for 10 minutes before consumption can greatly reduce the risk of illness.

http://edis.ifas.ufl.edu/fs104

[Will88]

Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of air, they are harmless on fresh foods.

Wiki says the toxin can be killed by boiling at unspecified "high temperatures" for 20 minutes. But the toxin is so deadly all food safety measures are directed toward preventing the spores from ever growing into the toxin, rather than methods to kill toxin that might be on canned foods that weren't pressure canned.