Maltlicker your right on the money! But even today with modern appliances, canning is a way of life! Directly across from my basement freezer are several dozen shelves loaded with homemade salsas, chipoltle, catsup, stewed tomatoes, spaghetti sauce, pizza sauce, chutney's, hot pepper slices, pear sauce, apple sauce, apple butter, pear butter, pears, apple slices, apple pie filling, peaches, venison, stripped bass and lots more! None of it will get freezer burn. If done properly it will last years. The venison canned 3 years ago is just as good as the day it was canned! It just melts in your mouth, almost like candy!
So canning wort whether for making starters, fruit base worts or ? would be a common sense addition to the "pantry"! Using the false bottom is a good idea to keep the jars off the bottom of the pot!