Regarding the blog posting, I saw no mistakes, but you're better served by going directly to the source
USDA Complete Guide to Home Canning, 2009 revision, NCHFP FAQ


Regarding that previous "debate", simply stick to scientifically proven safe methods. Creating the perfect conditions for botulism, and getting lucky doesn't make your method safe.... esp if your reasons for taking chances are "pressure canning is too expensive, besides, this is traditional, and i'm not dead yet" ... oh look, a new kind of mushroom, lets have a little taste