Why not just freeze it instead of canning it? If you can it you don't need to put it in the fridge.
The concern is botulism. Boiling or freezing alone won't kill the spores that cause it. That's why people use a pressure cooker to can food (boiling temperature is higher under pressure, high enough to kill the spores).
That said, I'm not sure I share the concern. We don't worry about spores in finished beer, presumably because of the lower pH and the alcohol. So if this wort eventually becomes finished beer, what's the danger? Maybe that the spore count will be too great by then for the pH and alcohol to bring it down to the (very low) level tolerable by humans ...