Do not chill and no reason to boil.
4.6 is the magic number and while it has been many moons since I attended, the Acidified Foods Certification Class beats that into you so much you will never forget. 
no reason to boil b/c it will boil when you can it? or because you plan on boiling it when you go to make a starter?
I’m confused - I thought if you canned it, you could just open up your mason jar and dump it into a sanitized flask and you’re good to go.
Most interesting. This is from the late 80s yet sub pH 4.6 foods are still considered safe with simple canning. But yes, I don’t think I should mess with this w/o having the proper knowledge and background.
Kai
When you pull the can from the canner it will still be boiling inside, so absolute no worries about it.
Also you’ll never stop getting break material. I tried several permutations and always got hot break in the jars so finally figured why bother with the boil and so after I sparge, I can the wort. One thing to do is to plan your runoff so the gravity is what you desire for your starters.
[quote]When you pull the can from the canner it will still be boiling inside, so absolute no worries about it.
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If it’s still boiling when you open or pull it from the canner, then you’re not letting things cool long enough.
I disagree. I’ve left it until the pressure equates and still had some bubbles rising as if boiling was occurring. I’ve never had an issue either and have been pressure canning wort for a long time.
I also disagree. I always let it cool down completely on it’s own until the little pop-up thingy drops back down (No cheating by removing the weight early). Even then, when I take the jars out, the liquid inside them continues to bubble and boil for another 10-15 minutes.
That’s because when the vessel pressure equalizes you are just getting down to the boiling point of water under the pressure of 1 atmosphere.
Don’t remove the weight early. The liquid in the jars will be way above the boiling point of 1 atmosphere and the liquid will be basically super-heated and the jar lids won’t be able to let pressure escape fast enough and the jars may explode.
If for some reason you can’t wait for the pressure to equalize by ambient cooling, run water over the outside of the cooker.
Just don’t remove the weight or screw around with it with a wooden spoon, no matter how fun it might be :
OMG man you are spot on!! I have picked up jars out of properly cooled canners by the ring and found the bottom of the jar detached and sitting on the bottom of the canner…like are you wanting hot scalding liquid to get out of it’s container???
The difference in pressure is how you achieve steralization.
Just let it cool properly with the weight on. Only takes a few minutes longer. Are you really in that big of a hurry?
Sorry, looks like I wasn’t clear. When I said no cheating by lifting the weight, I meant that I don’t cheat by lifting the weight. I wait the full time.
Let’s be clear, not everyone pressure cans with a small unit. With an All American Pressure Canner there is no weight. From my page www.ipass.net/mpdixon
The other reason to wait is to allow the lids to seal while it’s in the canner. If they are brought out while still boiling, then when they cool a small amount of room air may be sucked into them. I imagine this is minimal, but I’d prefer the air remaining in the canner to sucked in rather than outside air.
Maybe I’m being too anal, but I haven’t had a spoiled jar yet.
I use a canner similar to Mike’s in size, but it still has a pressure weight on it.
If you rush the cooling by either placing the pot in cold water or lifting the weight, the wort in the jars is going to boil rather strongly and some of the wort may be pushed out from under the lid. I’m afraid that that would leave a residue around the seal which provides a growth medium for microbes. Not to mention the loos of wort. But I don’t know how much it would be. If the steam cannot escape quickly enough the jar may even explode.
Kai