In the information about this food poisoning, it says that the spore comes from dirt, and can breed in canned low-acid vegetables. In other sources, I have seen tomatoes referred to as a source for this as well. Would home-made cooked (then canned) condiments containing vinegar (like barbecue sauce or ketchup) be susceptible to grow botulism, or would the acid from the vinegar added to the recipe prevent such an occurrance?

Thanks
n.