A friend asked if I would share on processing green beans from the Pressure canning class I went to.In the class she said to make sure that there are no blemishes on the green beans. Also that it is best that they are fully grown. She canned 2 ways, raw and hot packed. She washed them twice before she used them.
For the raw pack she snapped the green beans in pieces and placed them in the jar, and poured hot water over them. Always leaving head space. She also added a 1/2 tsp. salt.
For the hot pack she had them cook for a little in water and then poured it in the jar and added salt.Then she put them all in the canner.