Produce Overload: Canning Beans

Sometimes smells tie you back to a memory - and the smell of canning beans reminds me of Grandmas kitchen in the summer. She taught me how to can beans, and after the way my plants are producing this year - Im glad Ive got something worthwhile to do with them all! After I finished tonights batch my grand total is 45L of canned beans! (My secret goal is to have a jar per week - 52). I don't think my bean plants will let me down either, theyre non-stop! If you buy from Veseys be sure to order Provider green beans and Gold Rush yellow beans, their names give them away. So first step to canning beans, don't waste your time with a boiling water bath - go buy a pressure cooker (I got my heavy duty second hand brute at an auction, for less than half the price of a new one, and its worth its weight in gold). Second step, pick your beans, snip them to inch lengths and wash them twice in cold water. Sterilize as many jars as you have beans (4 c beans per litre jar).
So my process for the pressure cooker is to get the water boiling in the pressure cooker, with the lid askew. I heat 7 litres of water to boiling in another pot. At the same time as I stick my jars in the oven to sterilize, I get my snap lids heating in some water too. Then when everything is boiling, I get my jars out, pack them, leaving an inch at the top of each jar. Put one tsp. of coarse salt in each jar. Fill the jar with boiling water and put the lid and ring on. Don't crank the ring on, just until it pulls firm when you twist it on. Then place them on your rack in your pressure cooker, get the lid on and fastened. Make sure you have your petcock open to vent the steam. When steam is pouring out, shut the petcock, let the pressure rise to 10 pounds and then hold it there for 25 minutes. Make sure to let the pressure decrease to 0 before opening the petcock. When no steam comes out, open up the pressure cooker, take your jars out and let them cool on a rack. And for goodness sakes, use oven mitts, those jars come out stinkin hot!
If you haven't used a pressure cooker before, watch a youtube video or something first, and don't walk away from it while the heat is on. And they usually come with manuals - which are good to read too.
Ive never had a jar of beans not seal for me before - when done in the pressure cooker. The flavor is far better too than frozen or store canned (blah!).