If you consider that for each starter you need at least 1 or 2 liters of sterile wort, Im sure you will agree that having a good supply of sterile wort ready for use is of paramount importance.
Of course, you could always prepare it on the fly, but I think that canning offers the most convenient solution. Canned wort can be kept at ambient temperature almost indefinitely |
CAUTION Boiling is not enough, you really need to pressure can.
Wort pH is not acidic enough, and the chance of developing a Clostridium Botulinum infection (botulism) is non-trivial.
Remember, your life is at stake on this.
You should read a good book on home canning, or at least refer to the site of the National Food Safety Database.
And remember also that a pressure canner, if not handled properly, can become a dangerous object: read and follow the instructions that came with your canner.
I know, I know... But beeing paranoid does not mean they're not out to get you... :-)
You will notice an incredible amount of protein break on the bottom, due to the high temperature boil, but this is normal and should not be a problem. When you need the wort, just decant it carefully and leave the trub behind.
Also note that when boiled at high temperatures the wort becomes considerably darker.