Canning Wort

If you consider that for each starter you need at least 1 or 2 liters of sterile wort, I’m 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

jar

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.