Frozen yeast bank procedure

[Broothru]

The only thing I will disagree with in his canning video is letting the canner sit overnight. I open the lid after the plug goes down which takes 30min to 1 hour. Why? You want a rapid cool for the jar lids to seal well. When I take the mason jars out the liquid is still boiling. When they sit out of the canner they cool quicker and the lids pop with a strong seal. His way might work but I have had better luck going with the way the Presto manual states.

All true, and totally correct.

One small nit to pick, however. Use extreme caution when removing the lid. Take the weights off the vent pipe (after waiting at least :30 minutes; preferably an hour) and ensure all steam has had a chance to vent out. You want to allow the pressure and temperature to dissipate slowly. Otherwise you risk shattering the glass jars. Only then should you rotate the lid to disengage the lugs so that the lid can be removed. Also, the jars will still be quite hot. All that liquid, both inside and outside the jars, will retain a lot of that 120C/250F heat for a long time. I always use a pair of Mason Jar tongs to lift and place them on a cooling rack. And you're right: once exposed to the ambient air, those lids will start popping and sealing shut just like pop corn popping on a campfire.

That was a very comprehensive video that covered all the high points, but might have come up just a little bit short on emphasizing the not-so-obvious dangers of working with pressurized fluids that have been super-heated.

 

[EscapeArtistBrewing]

...And you're right: once exposed to the ambient air, those lids will start popping and sealing shut just like pop corn popping on a campfire.

OK @Broothru and @Bassman2003, you convinced me, and I'm going to try bringing those jars out sooner and cool on the countertop (on a rack, of course; a nice cold granite top is just inviting thermal shock). When I water-bath-can jams, spreads, and other goodies, I always enjoy those satisfying "pops" as each jar's lid pulls down. I'm ready to try it with the wort--and perhaps save some time....

 

[Bassman2003]

It is too involved of a procedure to cover in a post, but I never mentioned rapid removal of the jars. It takes up to an hour for the lid to drop the plug thing (don't know the term). After that you can cautiously and safely remove the lid. I handle the jars a little as possible and remove them with the special tongs and let them sit on a towel until the next morning. The difference being the faster cooling being outside of the pressure canner.

If I make my wort in the morning (all grain) I can usually get 3 rounds of 7 - 1.080 quart mason jars run through. Enough for a year plus of starters.

 

[EscapeArtistBrewing]

I never mentioned rapid removal of the jars.

Sorry, @Bassman2003, misquoted "rapid cool down" and used "rapid removal". Sorry about that!
BTW, I didn't realize you do the Integrity Homebrewing channel. Great stuff there.

 

[Bassman2003]

Thanks! I was going to make a video about canning wort but thought better of it. There are more qualified representatives of proper canning technique on the interwebs and I am best to stay in my small lane!

When I first started canning I let the finished batch sit longer and my 'poor seal' rate was about one per batch. Now it is pretty much nil.