I can wort all the time.
I first boil it to get rid of the hot break so it doesn't do it in the jars.
Usually the pressure cooker is used for 30 minutes for quarts but I have also done a 120 minute hot water bath will no ill effects.
99.9% of the time you will have no ill effects by not using a pressure canner but the other .1% with botulism is a real bummer! and unless you live fairly far below sea level you are not getting hot enough to destroy the toxin.