I am cooking a bunch of quart jars of 1.030 wort on the stove as I type this.
I also put some water into pint jars and process them as well. That way,
I can have both starter wort, and sterile water on hand for yeast processes.
I use the sterile water for re-hydrating dry yeast.
I use the sterile wort for propagation of liquid and or other yeast cultures.
Anyone else use this method?
Disclaimer: I do not endorse trying the above mentioned methods until you
fully understand the risks and methods involved in PROPER home canning.
For proper methods, see your food canner instruction sheets AND visit your
local university extension office. Also your extension office is a great place
to physically take your canner/cooker and have it pressure checked for accuracy,