Sounds crazy, but my wife wanted to know about the following....

Do you do anything extra (for safety) with your low-acid and tomato
foods that you canned?

USDA says, if something is known to have gone wrong with the canning
process, then low-acid and tomato foods should be boiled before eating...

USDA also says, if everything seems to have gone OK with the canning
process, then it is unnecessary to boil low-acid or tomato foods before
eating.

USDA says to check these things:

Food was processed in a pressure canner.
Gauge of the pressure canner was accurate.
Up-to-date researched process times and pressures were used for the size
of jar, style of pack, and kind of food being canned.
The process time and pressure recommended for sterilizing the food at
your altitude was followed.
Jar lid is firmly sealed and concave.
Nothing has leaked from jar.
No liquid spurts out when jar is opened.
No unnatural or “off” odors can be detected.

Am I missing anything here? As Susan's message earlier in the day said,
"Remember you can kill your family and friends with improperly processed
foods."