I don't believe the spore is what you have to worry about anyway. The bacterium produces a toxin and it is that toxin that will hurt you (or smooth your wrinkles if you go to a plastic surgeon for injections).
Will re-heating up the canned food destroy the toxins? That would be the question?
I can all of my own veggies, and curious about something. Canned tomatoes require boiling at high temps prior to canning, then they are pressure cooked again in order to seal the jars. This normally prevents the botulism spore. But....
If the jar has been on the shelf for a while prior to using it, and it is used in food, such as homemade soup, and cooked again at a high temp/boil as the soup is cooking, does that also eliminate any spores that may have been in the jar if it was still sealed when opened?
I can't find anything about that scenario on the net.