Snap freshly picked green beans into bite-sized pieces. Wash and rinse to remove any dirt and debris. Drain the green beans.

Wash jars and closures (the rings) in hot soapy water. Rinse. Leave jars in hot water until you’re ready to use them. 

Loosely pack green beans into hot jars, leaving 1-inch headspace (measure down 1 inch from top of the jar to see where this is). Do not shake or press down. Add canning salt to each jar:  1/2 teaspoon of salt to each pint jar or 1 teaspoon salt to each quart jar.

Cover beans with boiling water, leaving a 1-inch headspace. (You need this headspace for expansion as the beans process.) Remove air bubbles using plastic spatula or other utensil (don’t use metal…you could damage the jar). Wipe rims with clean cloth.

Apply lids, and adjust caps until finger tight.

Process in a pressure canner, pints for 35 minutes and quarts for 40 minutes, at 10 pounds of pressure.