How do I can wort for future starters?

[TimCA]

That prity much it, how do I can up alot of wort for doing starters in the next months? I have a presure cooker, but it will only hold the 9.5 oz size and I would like to do quarts at least. Any one have a step by step for an idiot like me????

Thanks
Tim

[Bugeater]

You are in the same fix I am. Now that yard sale season has begun, I have started searching for one of the big pressure cookers that will hold quart jars to replace my puny 8 quart thingy.

The actual canning is pretty simple. Make up a batch of 1.040 wort from pale malt. Some like to can the stuff direct from the mash tun. Others like to go through the whole boil process first so they don't get the hot break in the starter. Take your pick. I plan to boil mine with some yeast nutrient (yeast nutrient also optional).

Pour your wort into hot clean jars, set the lids on top, and screw the rings on gently. DO NOT TIGHTEN THE RINGS AT THIS TIME! As the air in the headspace heat up and expand it needs to be able to escape. If the ring is on tight, the jar will explode.

Set the jars into the hot water in the cooker and seal the lid. Turn on the heat and wait for the pressure guage to hit 15 psi and then time for 20 minutes. Turn off the heat and let it cool down a bit before trying to let off steam and open the cooker. Once steam pressure is back down to zero, remove the jars and screw the rings down tight. As the wort cools, it will create a vacuum in the jar, sealing the lid down tight. Make sure the jars are not in a draft or the rapid cooling may break jars.

There is your short course on canning. It actually applies to just about anything you can in your cooker. For more details check out a copy of the "Ball Blue Book". It is the "bible" of food preservation and canning.

Probably more detail than you wanted to know, but I'm having a good time typing it so you are stuck with it. Cheers!

Wayne
Bugeater Brewing Company

[Dr Scott]

I take the wort (hot/cold break and all) that is left in the boil kettle. Put it in a glass jug in the refer for a few hours, or overnight to cool down. The break and crud settle out. I siphon off the clear stuff on top, put it into canning jars and run them through the pressure cooker. Now I have wort for starters when ever I need them. No boiling, mixing or mess to clean-up and no excuses to put off doing a starter.