Snap ends off of the green beans and snap to desired length.

Bring a large pot of water up to boiling.

While the water is heating on the stove, rinse the prepared green beans and then put them into clean jars. Shake the jars as you go to eliminate wasted space.

Add a tsp of salt to each quart jar of green beans (1/2 t for pints).

Once the water is boiling remove it from the heat and fill the jars leaving about 1 inch of headspace.

Wipe off the rims of the jars and then top them with a lid and ring.

Follow the manufacturers instructions for pressure canning green beans. My pressure canner is a 23 QT size. The instructions state pouring 3 quarts of water in it and then you place your prepared jars in and lock the lid in place. Heat over med-high heat until there is a steady stream of steam is coming out of the vent pipe. Let it continue to release steam for 10 minutes and then place the pressure regulator over the vent pipe and bring the pressure up to 11 lbs. Keep it at 11 lbs, adjust heat to keep it there, for 20 minutes for pints and 25 minutes for quarts. After they are finished processing turn off the heat and let the pressure drop on it's own. Once the pressure gauge is at "0" and air vent/cover lock have dropped. Remove the pressure regulator and let canner cool for another 10 minutes. After that you can carefully remove the lid off the canner and remove the jars. Leave jars until they have completely cooled to the touch and check seals. If any of the lids pop when pressed place in the fridge and use within a week. All of the jars that sealed you can rinse, remove the rings, and label them for storage.