YES. BUT only when the temperature reaches boiling.
Heating to high temperatures will kill the spores.
Specifically speaking, temperature greater than boiling (212°F) is able to kill spores. So we recommend pressure cookers for home canning (reaching at least 250-250°F). The toxin can be destroyed at > 185°F after five minutes or longer, or at > 176°F for 10 minutes or longer.
For safety, remember boil home-canned foods for 10 minutes or longer.
Besides, after cookings, you should refrigerate all leftover within 2 hours and within 1 hour if the ambient temperature is > 90°F.
If you suspect the food has botulism bacteria or toxin inside, throw it right away.
As there is no vaccine for C. botulinum, and anti-toxin is not useful for prevention, you should pay every attention when making can foods.
Keywords: can botulism be cooked out
