I thought I'd share my process for canning starter wort. This seems to be the easiest method for me.
Here's a list of items I use during the process:
- Presto model 1781 23-quart aluminum pressure cooker/canner.
- Bottling bucket.
- 14 one-quart wide-mouth mason jars with new lids.
Recipe for a 1.040 wort that just fills 14 one-quart mason jars:
3 lbs. light DME
3.25 gal. water
Mix the DME and cold water in the bottling bucket until fully dissolved.
Canning process:
Make sure the canning rack is in the bottom of the canner. Fill 7 mason jars from the bottling bucket's spigot. Place the lids on the jars and place them in the canner. I follow the instructions from the canner's manual for adding water, venting, etc. then process the jars of wort for 25 minutes at 15 lb. pressure. Repeat for the other 7 jars.
Here's a list of items I use during the process:
- Presto model 1781 23-quart aluminum pressure cooker/canner.
- Bottling bucket.
- 14 one-quart wide-mouth mason jars with new lids.
Recipe for a 1.040 wort that just fills 14 one-quart mason jars:
3 lbs. light DME
3.25 gal. water
Mix the DME and cold water in the bottling bucket until fully dissolved.
Canning process:
Make sure the canning rack is in the bottom of the canner. Fill 7 mason jars from the bottling bucket's spigot. Place the lids on the jars and place them in the canner. I follow the instructions from the canner's manual for adding water, venting, etc. then process the jars of wort for 25 minutes at 15 lb. pressure. Repeat for the other 7 jars.