Break off tips of beans; snap into bite sized pieces.
Wash, and drain.
Pack beans into hot, clean jars, as tight as you can get them, leaving 1″ head space.
Optional: Add 1/2 tsp salt to each pint jar, or 1 tsp salt to each quart jar.
Ladle boiling water into each filled jar, leaving 1″ head space.
Tap jars to remove air bubbles.
Put lids on jars, then the bands.
Add the jars into the canner using a jar lifter.
Vent pressure canner for 10 minutes.
Process the jars according to the table just below.
Once the time has elapsed, turn off the canner, open the lid, and let it sit for 10 minutes. After 10 minutes, use the jar lifter to remove each jar and place it on a towel on the countertop.
