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
https://amzn.to/2I9CIX4

6-Piece Canning Tool Set
https://amzn.to/2pLrzDR

Victorinox 7" Santoku Chef Knife
https://amzn.to/3ODxP6t
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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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