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. ------------------------------ 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 ------------------------------ 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) ------------------------------ 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 ------------------------------ The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping, cooking, outdoors, and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end. Check out our website and social media: Website: https://www.greatlakesprepping.com Facebook:   / greatlakesprepping   Instagram:   / greatlakesprepping   Twitter:   / greatprepping   Reddit:   / greatlakesprepping