Interesting...so a few questions on that note.
1. I have a 6qt Instapot so I would imagine it would be the same time settings?
2. How many jars can you fit in it at a time?
3. Do you put the lids on and then screw the cap band all the way on? Also, are you reusing the lids?
4. Will doing this kill any nasty stuff and botulism? Do you take them out after and let them cool naturally or ice bath?
5. How do you store them and how ling do they last?
6. Would RO water be fine instead of distilled?
I may do this as well. I would like to do as many jars as possible if it's going to take that long, so may even invest in a way larger pressure cooker.
Also correct me if I'm wrong, but doesn't a pint jar only hold a pint of liquid? How are you fitting a pint of water plus 1 cup of DME into a pint sized jar?
In my Cuisinart electric pressure cooker, I can fit four pint jars in at a time. I then set on high for 20 minutes of pressure. The timer begins when the temp gets up to speed.
I screw down the lid "finger tight" when first placing in cooker as this will give the contents some room for venting when heated. After the jars cool naturally on my countertop at room temp, they have an audible POP and the lid sucks down ensuring a good seal. At that point, I tighten the lid down more tightly.
When you remove the jars after 20 min of pressure cooking, the contents of the jars may be boiling. This pretty well should kill any nasties that could contaminate your product. I have kept the jars for 6 months in my room temp pantry, and by making a 12 jar case at a time, I use it up before it gets too old. The way the product looks after 6 months, I think it will last much longer maybe a year or more?
I start with fresh lids each time I seal. You can buy rings and lids in boxes w/o the need to buy jars too. New lids are recommended to ensure good sealing.
A 1 pound bag of DME is split evenly between 4 pint jars. This equals to roughly a cup of DME per jar or 112 -113 grams per jar. Put DME in first then, then fill with RO or distilled water to 1/2" from top to allow room for expansion, then finger tighten lid. Shake well to dissolve. When cooking, the boiling action inside the jar will mix more thoroughly. I buy a bag of 3# of DME so this makes a dozen jars which is my normal batch size. This will last me around 6 months since I use dry yeast frequently as well.
When stored, you'll see some settling of the DME in the jar, so shake it well before adding into flask. Add the contents of the jar, then fill the flask to the one liter line with water (RO or DI) to give you one liter of 1.040 wort to begin your starter.
If you are a high volume brewer or make big starters, you may want to invest in a large pressure canner. You could use a quart jar with 2 cups of DME to make a 2L starter if you went this route. That goal depends on your brewing size and habits, but canning starter wort has worked well for me.
but I gotta know more. First off 
! I was not aware of a home use canner on the market. Details? Pics?
