Before beginning, check your pressure canner for dents, dings, and pinholes. Check all valves for obstruction. If you are using a ceramic or glass top stove, read your instruction manual and verify that it is safe to use with a pressure canner.
Fit canner with rack and add 3” of water and bring to a simmer.
Clean your jars, lids, and rings with warm, soapy water. Allow rings to dry. Place jars and lids in a saucepan of simmering water and continue simmering until you are ready to use them.
Wash green beans thoroughly. Snap ends and remove ‘string’. Cut or break into evenly sized pieces.
Submerge beans into a pot of boiling water. Boil for 5 minutes.
Fill the heated jars with green beans and pour the cooking liquid over the beans. Leave a 1” headspace. Slide a rubber or plastic spatula around the edges to remove all air bubbles, and fill with additional liquid if necessary.
If you’d like to add salt, add ½ teaspoon per pint or 1 teaspoon per quart.
Wipe the rims of the jars and affix warm lids. Screw the rings on tightly.
Set jars into the pressure canner. Once full, lock the lid onto place. Raise the heat and bring to a boil. Once steam has escaped for 10 minutes, place weight on the vent and begin timing. The pressure should remain at 10 lbs for 20 minutes (pints) or 25 minutes (quarts). Turn off heat source.
Allow canner to return to zero pressure, remove gauge, and let cool for 10 minutes before opening lid. Let canner cool for 10 more minutes. Remove jars and set on a towel.
These will need to cool 12-24 hours before checking the seal. If a jar hasn’t sealed, refrigerate for immediate use.