Canning Wort

[kace069]

This has probably been covered some where else but I am posting it here. To lazy to search.

I was wondering. Do you guys boil the wort at all?
I can't really think of any good reason why you should have to boil the wort.

I figured just do a mash and run off until I collect a volume of wort at the gravity I want for starters. Then put in quart jars and pressure cook.

Is that a reasonable procedure?

Or should the wort be boiled a bit until you get a hot break?

The wort will be sterilized when it is pressure cooked, right?

I am thinking of getting a few guys together and we can knock out 6 or 7 gallons. Can drink and party and stuff and not have to pay to much attention to what we are doing.

[Mylo]

Here's the thread you want....

http://www.thebrewingnetwork.com/phpBB2 ... php?t=6614


Mylo

[kace069]

That was an easier search then I thought it would be.

[DannyW]

You don't have to preboil but if you don't your jars of wort will look like this after canning:

Ugly as they are, they work fine, and it's easy to decant the clear wort from the break material.