Canning Wort Question!!

[PetenNewburg]

  Do I need to pressure cook my jars of wort or will water bath work OK?  If  they do need pressure cooked, how long at what pressure setting?

[PetenNewburg]

   I think I found the answer on another home brew site.  Waterbath canning is okay IF you refrigerate the cans/ jars.  Pressure cooking is required to kill all forms of botulism for room temperature storage.  The recommended process is 15 - 20 minutes @ 15 psi for a low gravity starter.  30 minutes for a starter over 1.050, and longer for higher gravity starters.  Higher gravity starters can easily be diluted saving the number of jars requiring canning.

  This would make a very easy way to make great starters or have a ready sterile jar/starter for your washed yeast. 

Jump in and correct me if I'm wrong!!