Wash jars, lids, and rings in hot soapy water; rinse well. Keep jars hot until ready to use.
Inspect your pressure canner, ensuring the gauge is accurate and all parts are clean and working.
Select fresh, tender green beans. Wash thoroughly, trim ends, and cut into 1-inch pieces or leave whole if you prefer.
Blanch green beans in boiling water for 5 minutes, then drain.
Pack hot beans into hot jars, leaving 1 inch of headspace. Add 1/2 teaspoon salt per pint or 1 teaspoon per quart if desired.
Pour fresh boiling water over beans to cover, again leaving 1 inch of headspace.
Remove air bubbles by sliding a bubble remover or plastic knife around the inside edges of the jars. Adjust headspace if needed.
Wipe rims with a damp cloth, place lids and rings on jars, and tighten until fingertip-tight.
Place jars in the pressure canner with recommended water (usually 2–3 inches). Lock lid, vent steam for 10 minutes, then process at the correct pressure for your altitude—20 minutes for pints, 25 minutes for quarts.
When done, let the canner depressurize naturally. Wait 10 minutes before removing the lid, then carefully lift jars out. Cool undisturbed for 12–24 hours. Check seals before storing.
