The steps for canning green beans include preparing the green beans, filling the jars and processing them in a pressure canner. Green beans are not acidic enough to kill botulism spores, so they must be canned with a pressure canner over a hot water bath.
The first step for canning green beans is to prepare the jars and lids. Wash the lids and rims with hot, soapy water. Sterilize the jars in hot water, and keep them inside until ready to use. At that point, use tongs to remove one jar at a time to fill with green beans.
Meanwhile, wash the green beans. Trim the ends of each bean, and remove the string. Break or cut them into 2-inch pieces.
For a hot pack, place the beans in boiling water, and cook for five minutes. Drain before packing loosely into jars with a 1-inch headspace. For a cold pack, simply pack raw green beans into the jars. Either way, fill jars with boiling water. Use a plastic utensil to remove air bubbles by running it along the inside.
Wipe the rims of the jars with a clean cloth, and assemble the canning lids on top. Twist each band fingertip tight. Process the jars in a pressure canner at 10 pounds of pressure for 20 minutes for pints or 25 minutes for quarts.