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Baspronick · 12-29-2011, 01:26 AM

I do not have a pressure cooker, but I do have a vacuum sealer. Would I be able to boil my wort, chill, then can in mason jars, and seal them with the foodsaver mason jar attachment and get the same results? Reviews say the mason jar attachment work great. If I did this, I would not need to refrigerate or freeze these jars, correct?

**ChuckO** · 12-29-2011, 02:39 PM

Quote:

Originally Posted by Baspronick

I do not have a pressure cooker, but I do have a vacuum sealer. Would I be able to boil my wort, chill, then can in mason jars, and seal them with the foodsaver mason jar attachment and get the same results? Reviews say the mason jar attachment work great. If I did this, I would not need to refrigerate or freeze these jars, correct?

I wouldn't use that technique myself. The purpose of using a pressure canner is to pasteurize the wort so that it may be stored at room temperature. Boiling the wort will not hold it a high enough temperature to do that.

wyzazz · 12-29-2011, 03:09 PM

Quote:

Originally Posted by Baspronick

I do not have a pressure cooker, but I do have a vacuum sealer. Would I be able to boil my wort, chill, then can in mason jars, and seal them with the foodsaver mason jar attachment and get the same results? Reviews say the mason jar attachment work great. If I did this, I would not need to refrigerate or freeze these jars, correct?

No, you would need to refrigerate/freeze for storage and then re-boil your wort before use.

Quote:

Originally Posted by ChuckO

I wouldn't use that technique myself. The purpose of using a pressure canner is to pasteurize the wort so that it may be stored at room temperature. Boiling the wort will not hold it a high enough temperature to do that.

On the same note you are not pasteurizing the wort in a pressure canner, you are sterilizing it by raising the temp to 250F for 15mins. In contrast pasteurization can be done at 145F for 30mins. Sterilization kills everything in the wort, allowing it to be stored for a very long time at room temps.

wildwest450 · 12-29-2011, 03:19 PM

I don't see the reason for canning? I just put wort into plastic containers, freeze, thaw and boil for a few minutes when needed. I even do a few half gallon containers for lagers.

_

**ResumeMan** · 12-29-2011, 03:24 PM

Quote:

Originally Posted by wildwest450

I don't see the reason for canning? I just put wort into plastic containers, freeze, thaw and boil for a few minutes when needed. I even do a few half gallon containers for lagers.

_

It's to be able to skip the "...and boil for a few minutes..." part. Or more specifically the "stick it in a water bath and keep checking it till it cools to the right temperature" part that you didn't mention. Sanitize a container, open and dump the wort and yeast and you're done.

I don't do this (yet). Just heard about it a month ago, and with all the *other* homebrewing goodies I want with my return to this hobby I haven't been able to justify this particular expenditure. But it's definitely on my wishlist.

wyzazz · 12-29-2011, 03:25 PM

Quote:

Originally Posted by wildwest450

I don't see the reason for canning? I just put wort into plastic containers, freeze, thaw and boil for a few minutes when needed. I even do a few half gallon containers for lagers.

Personally, it's just a quicker way to get a starter going when I am crunched for time. With a Wife that works a less than desirable schedule and 2 little ones running around I don't find that I have a ton of time to make a starter during the week if I'm brewing on the weekend. So, it works for me and is a great timesaver.

**msa8967** · 12-29-2011, 03:32 PM

I am wanting to try this way of preparing starters because I don't have freezer space to store this wort.

maffewl · 12-29-2011, 03:32 PM

Quote:

Originally Posted by wildwest450

I don't see the reason for canning? I just put wort into plastic containers, freeze, thaw and boil for a few minutes when needed. I even do a few half gallon containers for lagers.

_

ww, how long do you store yours for? I've thought about doing it the same way as you, but the thought of botulism or something growing while it's cooling or if they can only be stored for a week or two, seems to make canning a great option.

wildwest450 · 12-29-2011, 03:45 PM

Quote:

Originally Posted by maffewl

ww, how long do you store yours for? I've thought about doing it the same way as you, but the thought of botulism or something growing while it's cooling or if they can only be stored for a week or two, seems to make canning a great option.

I go from the mashtun right to the freezer, I don't see why it wouldn't last indefinitely.

Quote:

Originally Posted by ResumeMan

It's to be able to skip the "...and boil for a few minutes..." part. Or more specifically the "stick it in a water bath and keep checking it till it cools to the right temperature" part that you didn't mention. Sanitize a container, open and dump the wort and yeast and you're done.

So the actual canning process takes no time? I didn't mention the boiling time because I assume we all know how a starter is made. I just utilize wort that is already available to me at no additional labor or cost.

_

wyzazz · 12-29-2011, 03:52 PM

Quote:

Originally Posted by wildwest450

So the actual canning process takes no time? I didn't mention the boiling time because I assume we all know how a starter is made. I just utilize wort that is already available to me at no additional labor or cost.

Of course it takes time, but being able to define when that time is what makes the difference. At least for me. I'm not saving any time by canning wort, just shifting that time elsewhere.