I have been pressure canning wort for several years. I have a pot with a valve and SS strainer. I make a gallon of wort at a time and than pressure can it. Low acid foods require this method. I pressure can at 15 psi for 15 mins. This raises the boiling point high enough to kill Botulism spores and the jars can be stored in a cool dark place without refrigeration , basement, closet etc. On brew day I pull one out of storage and make a starter that morning then pitch later in the afternoon. There are canning sites on the web. One tip, don't drain hot wort directly into the glass jars. Collect wort in a pitcher or container and let cool a little before filling. I had jars crack around the bottom after canning , they must heat up gradually in the canner.