Canning is often used to preserve foods: the microorganisms inside mason jars are killed by a boiling water bath and sealed when removed. Small amounts of unfermented wort are useful when yeast farming. Has anyone tried canning unfermented wort so that you have a small amount on hand? Specifically I'm thinking of:
- Preparing the mix like a yeast starter. Say 1/2 cup of dried malt extract to half a liter of water. (Per quart jar- leaving them roughly half full.)
- Cap the jars with standard canning lids and bands.
- Process in a boiling hot water bath for 15 minutes. (My thoughts: basically the same as boiling for 15 minutes.)
- Remove from caner and let cool for 24 hours. (They should seal during this time.)
At this point you'd have jars of unfermented wort ready to use. So instead of going through the whole boiling process for a yeast starter, maybe you just sterile a flask and add in the wort and yeast.
Anyone try something like this? Thoughts or advice?