Green Beans
USDA guide to home canning

These are the steps to follow in preparing and canning your beans:

 Select the beans fresh from the vines young, tender, firm crisp pods. Wash them in several waters, until every trace of sand and grit is gone. Lift them out of the water, so dirt won't drain back on them, as it would if you poured the water off.

Trim and cut the beans the way your family likes them.

 Don't get more than one canner load ready at a time. 14 pounds is needed per canner load of 7 quarts. 

 If food stands around, ready but not canned, the chances of spoilage are greater.

Hot pack:
Cover the trimmed beans with boiling water, and boil for 5 minutes.

 Meantime, have the jars clean and hot. When you pack them, take one jar at a time from the hot water.

 Use clean cloths to protect your hands and to set the jars on, to keep hot jars off the cold table surface.

Pack the hot beans loosely. Cover them with cooking liquid, leaving half an inch of head space in each jar. Work quickly. Add a teaspoonful of salt to each quart jar, ½ teaspoonful for pint jars.

Work out air bubbles by pushing a knife blade down the sides of the jar.

PROCESS:

Using a pressure canner (weighted-gauge), 10 lbs for 20 minutes.  Check for seal and store in a cool, dry place.