Canning Fresh Green Beans with Pressure Canner - Simple Raw Pack Method (complete walk-through)

It's canning day in the Great Lakes Kitchen, and today we've got a great big pile of fresh green beans that need to be put up in the pantry. Since green beans are a low-acid food, they cannot simply be hot water bath canned. So I'm breaking out the pressure-canner, and we're going to go through every single step in preparing, canning, and processing these green beans in some mason jars.
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Materials used in this video:
Granite Ware Pressure Canner
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6-Piece Canning Tool Set
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Victorinox 7" Santoku Chef Knife
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Notes:
-Optional Salt per jar: 1 teaspoon salt per quart, or 1/2 teaspoon per pint.
-Headspace: 1 inch for quarts and pints.
-Pressure/weight: 10 Lbs at 0-1,000 ft altitude, or 15 pounds for 1,001 or higher.
-Processing time: 20 minutes for pints, or 25 minutes for quarts (may be longer for high altitude)
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00:00 - Intro
00:42 - Preparing Green Beans
01:28 - Pre-heating Jars
02:30 - Cold Pack vs Raw Pack
03:46 - Packing the Jars
06:06 - De-bubble & Wipe Rims
08:22 - Loading the Canner
09:57 - Venting
10:40 - Pressure & Weights
12:20 - Processing
14:08 - After Processing
15:18 - Cooling & Lid Popping
17:06 - Conclusion
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[@averagejoesmiling456]

Great step-by-step instruction, Great Lakes!! Thanks so much. God bless

[@naynayspreppingkitchen7527]

Enjoying your videos from northern Michigan. Just got a new pressure canner with jiggler but green beans didn't do well. Thanks for great video.

[@barbaradownie3265]

THANK YOU FOR THIS VIDEO AND FOR EXPLAINING EVERYTHING

[@c11acr]

Great video, with thorough explanation. Thank you.

[@suzee_]

I canned up green beans pickled beets today . first time for both ,even though I have canned lots of other things .

[@zippy2641]

The lower ridge of the jar is...3/4".