This thread is about starters..........NOT "canning wort" as you suggest. If you look back, I was suggesting top cropping yeast.......... My comment had absolutely NOTHING to do with canning wort...... It had to do with top cropping and thus using top cropped yeast instead of using a starter.
Are you suggesting that we should pressure can top cropped yeast???? Get real!!! Look at the context instead of spouting off nonsense. Sanitizing a ladle to top crop is an entirely different topic from pressure canning wort.
Please explain........do you advocate pressure canning top cropped yeast? Or are you suggesting that I should autoclave my ladle. and presumably my container for top cropped yeast? The reality is that top cropped yeast is stored in the fridge where botulism is of ZERO concern......... If you are going to can your top cropped yeast, by all means pressure can it!! You won't get botulism...........but you won't get fermentation either.
Note that the thread title is "question about starters: cheaper easier options?" Please extract your ___ from your ___ This kind of drivel only confuses the issue. You are beginning to sound like a moron!
H.W.
You seem ...........................to be making a .............................deliberate effort to ...........................selectively read your own ............................and my own posts. Your .................................interpretation of my comments is quite puzzling to say the least but ....................then that's in all likelihood more a reflection on _____________________my inability to converse >>>>>>>>>>>>on your heavily punctuated level. ........................................................
Hope that works out well for you.