Wash your beans, destring and remove the ends than cut into 2-inch sections.

Pack the beans into jars leaving 1 inch of headspace.

Add 1/2 tsp. of salt to each pint jar or 1 tsp. of salt per quart jar.

Fill the jars with boiling water leaving 1 inch of headspace.

Remove air bubbles from the jars by running a plastic spatula around the inside edge of the jar.

Wipe the rims of the jars clean and place the lids on finger tight.

Process the jars in a pressure canner, pints for 20 minutes, quarts for 25 minutes at 10 pounds of pressure or adjusted to your altitude.

Remove the jars from the canner and place on a towel. Allow them to sit for 24 hours for the seal to set.

Then remove the jar rings, wipe the jars clean and place into storage.