I canned 16+ quart jars of habanero pepper mash this year with the canner. That’s a lot of hot sauce.
I have some Autoclave tape coming from Carolina. Next time I can some wort, I’ll try out the tape and post the results.
It is not necessary to boil the wort prior to canning it is also not necessary-in fact not a good thing to chill the wort because then you’ll just have to reheat it in your pressure canner.
I prefer using extra light DME. A 3 lb bag makes a bunch. Easier too. For those who dont know there is an easy way to remember how much to use. Weight in grams per volume in 100 millileters equals percentages that equate to ºplato. Times that by 4 for specific gravity. 5g per 100ml equals 5% equals 5ºP equals 1.020
I normaly half fill a 2qt jar with hot water, stir in my DME and a pinch of nutrients with a wisk, then fill to the 2000ml mark. You end up with break material that way, but just pour carefully. If you dont want break, boil the DME and chill so it doesn’t crack the jars, then fill by pouring through a coffee filter.
I use extra light DME as well. I mix it all in a pot and heat to dissolve then fill jars. I tried measuring out DME for each jar separately, adding water and shaking to mix and no pre boil. But, that seemed like more work to me.