You just want to argue, don’t you?
You asked for a link, and I gave you the link.
I stated the facts.
Find somebody else to play with.
You're the one playing, and very irresponsibly at that. No responsible entity or person would even suggest that it is acceptable to try and prevent botulism by using methods to kill the toxin in low acid, canned food just before consuming, that was not properly pressure canned. For decades, the only responsible approach to preventing botulism in canned foods was to pressure can at the proper temperature and for the proper length of time, NOT to attempt to kill a botulism toxin by boiling food justs before consumption.
You #'s 88, 90 and 92 contain imprecise and correct information that, if taken for what they say, could lead someone to think botulism can be prevented by some very imprecise boiling methods before eating. Decades of research and experience ruled such methods out for all commercial canning and all approved recommendations for home canning.