Nice vid London.
Though I would put more emphasis on the importance of temperatures, sterility and sterile environment.
Because im pressure canning their is no need to sterilize the jars, they just need to be cleaned well with soap and water and rinsed thoroughly before filling, The temperature is not important either because we are bringing the water inside to a boil to create steam/pressure and holding the food at that pressure for more then 10 minutes. Of course you should work in a food safe environment using common sense. USDA Complete Guide to Home Canning
"Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not
be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or
fermented foods that will be processed 10 minutes or longer in a boiling-water canner."
The biggest risk of pressure canning is botulism, pretty much everything else is killed or cant grow in the environment inside the jars. If you follow a known recipe you have as much chance of getting botulism from home canned food as you do from store bought cans.
Follow the instructions that come with your canner and this is a great website for those interested. https://nchfp.uga.edu/publications/publications_usda.html