Canning Principles let's talk about bacteria

Bacteria are very hard to destroy. Certain bacteria actually live at temperatures that destroy molds and yeast. Salmonella is killed at temperatures of 140F. Staph is killed if food is kept above 140F. Staph is very nasty it also produces a toxin that must be killed by heating the product to 240F for a time that has been tested by a canning recipe.
  Botulism is basically food poisoning caused by a bacterium, this bacteria can be killed by boiling; but, the toxin produces spores that cannot be destroyed by boiling which is 212F. This bacteria also thrives on low acid in the absence of air in moist environments- exactly the conditions inside of a jar of canned vegetables, meats or other low acid foods.
  Because of this low acid foods must be processed at 240F which is a lot hotter than the boiling point so with these items you must use a steam pressure canner..
                                                       o
          240F--------------------240
  
     Processing temp for                         Temperature that bacterial
low acid foods in a steam                        spores are destroyed in
pressure canner                                       low acid foods
                                                        o
            212F--------------------212

       Water boils and processing temperature for high-acid foods
          in a boiling water container.
                                                         o
             180F--------------------212

        Temperature at which molds, yeast and some bacteria
          are destroyed in foods
                                                         o
              50f-----------------------70

         Best storage temperature for processed canned foods

  So remember wash everything, maintain proper temperatures for what you are making and remember..What " Can " you do..