I want to accept your answer because you seem like a cool guy but it seems to miss my main question. I am asking about (Pressure canning only) not water bath canning and my main worry is the added risk (if any) of Botulism growing in the jars if I don't add water to the fill line but I still process the jars at the reccomended pressures and temperature for low acid foods such as potatoes.
Apples are a very high acid fruit and can be canned without worry as long as they are cleaned but potatoes and other low acid vegetables are dangerous if processed incorrectly.
I hope this makes the question more clear, when I wrote it it was aimed at a culinary expert so it was perhaps a little vague for an engineer.
Hey Man thank you for your time and trouble..
I accept your answer.