Capn, I don't know how long spores will survive. Nor do you know if anyone else is using your same "hour" in a pressure cooker, or maybe just 20 minutes. I've canned food and eaten canned food and I've also survived. OTOH, if I hadn't seen the funny colors in my garlic in the fridge, I could have easily killed myself.
Which many folks have in fact done over the years, one way or the other, with food poisonings, with or without canning.
I'm only suggesting that canning, like most food processing, needs to be done with attention to detail. Especially if you plan to be offshore
and away from all possible aid when you are eating the results.
If I want to can, I'll use USDA or other conservative and proven safe recipes
for the canning. Someone mentioned re-using lids and waiting the dimple to go down--but AFAIK every company that makes lids and seals
will tell you never to re-use them, they require a perfect seal. Maybe that's just sales talk...or maybe that's a reason to use paraffin instead. But it is the little things that can get you. (Which is not to say allstorebought canned goods are safe either. Ever have a large can of tomatoes explode in the pantry? UGH.)