A Question about Canning Stuff with Dairy

[lovkel]

First off, I KNOW that foods that contain dairy cannot be safely canned/jarred for shelf storage at home, even with a pressure canner.   I have no intentions of risking someone's health, so after I process my caramel/fudge sauce/etc, I keep them in the fridge.

 

With that out of the way, I am still very curious about the temperature and pressures required to achieve a shelf stable jar. Obviously it can be done on an industrial scale. What if someone had a lab top autoclave? Would that generate enough temperature/pressure to kill the clostridium botulinum spores, but not destroy the food in the process?

 

Thanks for sating my curiosity!