Snap the green beans - snap the stem end and the tips off your green beans. Snap them to the desired size. I usually snap them into thirds.

Wash the green beans - add the green beans to your clean sink and fill it up with cold water. Swish them around until they are clean. Using a large colander, remove the beans from the sink. Drain the sink and rinse the green beans in the colander to remove any more dirt left behind.

Clean your jars - run your jars through a cycle in your dishwasher or hand wash them so that they are clean for canning.

Put the green beans into the jars - add the green beans to the jars (about 2 pounds of green beans will fill 1 quart jar). You can pack them in pretty tightly, but leave enough room for the water to cover them by 1 inch. I usually fill the beans to the shoulder of the jar.

Add the salt - add 1 teaspoon of salt over your green beans for quart jars, or 1/2 teaspoon of salt for pint jars.

Fill the jars with water - fill the jars with filtered water to 1-inch head space (the space from the top of the jar). I use room temperature filtered water because I usually prefer raw pack methods over hot pack methods where possible.

Remove bubbles from the jars - using a butter knife or chopstick remove the bubbles from the jars. Insert the knife into the jars on all 4 sides, moving the beans around as you go to release any hidden air bubbles. Top the jars off with water if your headspace has decreased below that 1" line.

Clean the jar rims - use a clean dish rag dipped in vinegar to wipe the rims of your jars. This will clean the jar for a strong seal.

Add the lids to the jars - place the flat lid onto the jar. Add the ring and tighten to finger tip tightness (tightening the ring without using your wrist).

Put the jars into the canner - put the jars into the canner with 2" of water in the canner. Add the lid to the canner and place onto the burner on your stove.

Process the jars - process the jars at 10lbs pressure (or to the pressure required for your altitude) for 25 minutes for quart jars or 20 minutes for pint jars. Consult your manufacturer's instructions for more information on operating your pressure canner properly.

Remove the jars from the canner - after processing, allow the jars to sit in the canner, with the lid on, for 10 minutes. Remove the lid and allow the jars to sit an additional 10 minutes. This gives these extremely hot, glass jars, a bit of time to adjust to the temperature of your home without bursting. Remove the jars from the canner and place them onto a folded dish towel or dish drying mat to rest. Allow the jars to rest for 24 hours or overnight before moving on to the next step.

Check your jar's seals - After the jars have rested, check your seals. If your jars are sealed, the pop top of your canning lid will be sucked down. If you are able to click the top of your canning lid, the seal hasn't formed properly. You'll want to store that jar in the refrigerator for use within 1 week.

Prepare the jars for storage - If your sealed jars have any residue, wipe them with a rag that has vinegar on it. Remove the rings before storage. This will ensure that if a seal releases, you'll notice it. Be sure to wipe the lids before labeling. Label the jars with the year for storage and store in a cool, dark place.