After every brew session, I have about a gallon or so of extra wort that is perfect starter wort. Around 1.030 and free. I really want to use this wort for making starters but don't want to use it right away... thats a huge pain to be monitoring 2 boils. So, on my last brew, I filled 5 one quart mason jars of my extra wort, and boiled them in a water bath for 30 minutes to seal the jars. As soon as they were cool enough to the touch, I put them in the fridge to prevent botulism. When I need to make my next starter, I will pull the wort out of the fridge with my yeast, and pitch when it is at the right temp. What do you guys think? Will this method prevent botulism and infection? I am mostly worried about the former.