Originally Posted by Spine
I was under the impression that boiling kills the botulism toxin (the part that makes you sick), so therefore IF you always boil the wort before you use it (however stored) you will kill the toxins and the wort will be safe to use.
Exactly correct. If however you want to use the wort without boiling it first (right out of your pantry) you need to can it in a pressure cooker as mentioned.
I usually just take any extra wort (soaked up in the hop bag, deadspace etc.) that I can get and freeze it, then I'll boil it and use it for starters later.
As for storing wort (this is post boil) to ferment later, there is an interesting artlicle here HyperFox - The No-Chiller Method / Using A Cube
that I'm going to try at some point here.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash