There have also been reports that "pressure canning" the wort causes dark deposits from forming. They may not harm the starter, but you may not want to carry them over to the batch of beer.
Instead of pressure canning leftover or intentionally brewed surplus wort, I freeze it in 40 oz (?) cottage cheese containers. I then reboil (and chill) it right before use, which really doesn't offer much savings in money and time over making it from scratch using DME whenever needed. But I obtain DME at a very decent price at our group grain buys.
I use a stainless kitchen pot (with well fitting lid) to boil starter wort. Easy peasy, and it chills quickly in a sink with 1 or 2 changes of cold water. I'm never waiting for it to chill, there are better things to do.