Re-sterilizing questionable wort

so last weekend i did a little test mash to see if i could nail down my mashing techniques and get a good efficiency. i even boiled it down to see if i could hit my volumes all the way. success! when i was done i had 3 gallons of perfectly good wort that i had no plans for, until i realized that with all the starters i've been and will be making for my yeast bank, why not boil it down to use for that. sure beats buying DME. so i boiled it down to about a gallon, put the cover on and intended to divide it into quart jars for storing in the fridge. i got busy with other stuff that night, and forgot about it until this morning! sure enough, i take the lid off and on the inside is a sour smelling soup with a bit of a white haze on the surface. so tonight i tossed in a half gallon of water and boiled it back down to a gallon in a very vigorous, stove-on-high-the-entire-time boil, poured into my sterilized quart jars while it was still pretty darn hot, cleaned the kettle, put the jars in loosely capped, added a few inches of water and boiled for about 2 hours. i tightened the lids while the jars were still REALLY hot, and when i came back to check on them they had sealed and the dimple was depressed. so who thinks this wort will be ok for use in a starter for the yeast bank. when i first started to re-boil the wort the sour smell was very pronounced, but after 20 minutes or so it had gone away and the odor was the normal malty smell. i'm feeling kinda iffy on this one, especially because i'll be using it for the yeast bank. i guess my question really comes down to whether or not the re-boil was sufficient to kill everything in there. i know my canning process is sterile. so did the re-boil do its job?

thanks!

 

Two cents worth: I'm convinced that you've properly sterilized it. I'm guessing that any infection you had would not be enough to introduce any noticeable off-flavors.

 

I agree. should only take 15-20 mins to sterilize a liquid, so 2 hours should have it 'pristine' for making starters.