[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]

If consuming home canned foods, heat low acid foods to 176°F or boiling for 10 minutes and corn, spinach and meats for 20 minutes before consumption to reduce the risk of illness.

From that link, and that is presented as an additional safety step for properly, pressure canned foods, not as a substitute for pressure canning.