I see people saying to can low-acid foods in water bath canners for a really long time. There's no amount of time at 100C that kills botulism in low-acid foods.

I see people saying to can low-acid foods in water bath canners for a really long time. There's no amount of time at 100C that kills botulism in low-acid foods. Tomatoes are high acid. It's things like carrots or green beans and such that hard require a pressure canner. Also you should answer this question by consulting a canning guide and not by asking a forum for technology & entrepreneurship.