Pressure Canning Wort

Often when I am brewing I save a few jars of wort for use in making yeast starters for future batches. Some folks save it in the freezer, but I prefer canning it since I can then just store it indefinitely on the shelf. Technically speaking, beer wort is not a low enough pH to reliably can it with a boiling water canner, so you have to use a pressure canner.

Here is a good free book on home canning, from the new National Center for Home Food Preservation division of the United States Department of Agriculture.