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Old 10-13-2013, 09:31 PM   #1
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Default Canning Wort

So i'm a bit on the lazy side when it comes to making wort for starters and other brew related projects. So i got myself some 1 quart canning jars and boiled up 3 gallons of wort and canned it.

Has anyone else ever tried this?

How'd it work out?

How long can you keep the wort before the the sugar falls out of solution?

As long as it doesn't get infected, what other things could make it go bad?

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Old 10-13-2013, 10:21 PM   #2
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Did you pressure can, or just boil can?

If you boil canned you have basically created a perfect environment for the bacteria that produces the botulinum toxin (anaerobic environment high in sugars, low in acidity). Simple boiling doesn't get hot enough to kill this bacteria. Its generally accepted that it has to get to around 235-250 to ensure you've killed anything nasty like that. Thats why you have to have a pressure canner to preserve things like meats, which are low acidity, vice pickling or making preserves, where some form of acid is added.

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Old 10-13-2013, 10:43 PM   #3
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Yeah, I've tried this. I can starter wort in 11 gallon batches.

Be sure to can in a pressure canner at 15 psi for 15 minutes. Otherwise, you're begging for botulism. A boiling water bath canning is not sufficient to prevent botulism.

I have a jar that's over 6 months old. Looks the same as the day it was canned. The proteins fall out after a few hours and clump up, but the yeast eat it anyway. Give the jar a little shake before opening.

I'll see if I can dig up my writeup from earlier in the year.

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Old 10-13-2013, 10:46 PM   #4
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Check out my homebrewed way of doing it. In shirt, 20 mins @ 15PSI.

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Old 10-13-2013, 10:46 PM   #5
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Found it. Here ya go:

http://www.homebrewtalk.com/f13/cann...ml#post4958658

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Old 10-13-2013, 10:57 PM   #6
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Ya I did 20 min 15 15 psi

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Old 10-13-2013, 11:42 PM   #7
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Ya I did 20 min 15 15 psi
Ok good! I don't have a pressure canner yet but made the mistake with the boiling method the first time. Fortunately I read about botulism before trying to use it. Unfortunately I had to ditch 10 lbs of Prickly Pear fruit that I had canned.
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Old 10-13-2013, 11:51 PM   #8
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wow that sucks! You know you can most likely take the lids off, put on new lids and process something like that and it should be find.

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Old 10-14-2013, 12:01 AM   #9
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wow that sucks! You know you can most likely take the lids off, put on new lids and process something like that and it should be find.
No, not safely! Once something is canned, and set at room temperature, the botulism spores would grow wildly and then it would be too late. The food (or wort) should be dumped if it's not canned and sealed properly the very first time.
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Old 10-14-2013, 12:10 AM   #10
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Are you sure Yooper? I was under the impression that the botulin toxin got denatured at high heat. The issue with the canned starters being that once the canning was over (successfully or unsuccessfully) it never got heated again, just propagated and pitched.

Perhaps I'm mistaken but I thought that was what I read when I was researching this to start the canning process.

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