Your grandma was probably mostly right, but what if the contents had just started to spoil when you opened it and it was toxic but hadn't bulged the lid and didn't smell yet?
Well, theoretically in that situation it would be fairly difficult (but not impossible) to prove that the spoilage occurred
just before I opened it, as opposed to
just after I opened it, but before I ate it.
In the 1970's (I think) three infants died of botulism, not in one location but in a short time period of each other. They analyzed their food patterns to determine what the contaminated food was that they ate. The three infants ate one thing in common: honey. Not from the same source, or producer. But it was the only thing the three had in common. The doctors tested the honey and found botulism spores. But they also found trace amounts of botulism spores on just about everything else in the households too. But for some reason honey got the blame, even though a direct connection couldn't be made. Now whenever you buy commercial honey there is a disclaimer not to feed to infants under one year of age. Moral of the story, botulism is everywhere, but its at low levels and our bodies deal with it. Compromised or weakened immune systems can't.
But back to the topic at hand. Say you have some quart jars of wort that you boil canned. How long does it take for botulism, if it exists in the jars, to reproduce and gas out to pop the lid?
I assume if you wait a certain period of time, that would be your indicator, no?
Why would the botulism lay dormant in a jar for, say 2 months, not reproducing, only to suddenly come back to life once you open the can? And if there was botulism in the can, but not enough to produce gas to pop the lid, is there enough botulism in the can to cause harm to you, considering that the yeast will attack the wort and reduce the pH before the botulism could reproduce any more?
I mean, botulism spores are everywhere, and boiling doesn't kill them. So the spores exist in the starter you created with boiled water and DME. Just not in high enough concentrations to harm you, and the yeast creates an inhospitable environment for the spores to reproduce fast enough. So it isn't whether botulism spores
exist in the boil canned wort, but whether there are
enough botulism spores to cause harm. Right?