Canning is an interesting enough idea that I looked up some advice on it. Normal coffee isn’t acidic enough for the easiest canning methods (water bath or steam canning). Cold brew is less acidic than normal coffee, so you might have to add a squeeze of lemon juice. But really, how long do you need the coffee to last if you’re going to drink it regularly? A simpler solution might just be to make a large batch every weekend and keep it in the fridge. A cellar with dozens of bottles of canned cold brew does sound pretty cool. I wonder if the flavor would hold up though.