Sanitize jars, lids, and rings.

Add 1 inch of water along with 1/2 teaspoon salt (for pint-size jars) to each jar. Add 1 teaspoon salt to each quart size jar.

Pack with fresh green beans (pack'em in tight). Pack them in until they reach just under the neck of the jar (about an inch from the top).

Add water until it reaches the neck of the jar (about an inch from the top of the jar).

With a wet washcloth or paper towel, wipe the rim of the jars to remove anything that would discourage a strong seal.

Add a sealing lid and ring. Secure ring well. Make it tight.

Process green beans according to your pressure canner and altitude.

Remove jars from pressure canner once pressure has fully released from the canner. Place on a towel or wire rack to cool. Do not disturb jars until fully cooled.

Let jars cool fully before moving to storage. Double-check that all lids sealed before storing.