Wash the green beans, change water, then re-wash the green beans, and give them a final rinse under running water from the tap as you lift them out of sink.
Top them to get stems off; no need to tail them.
Leave whole, or chop or break into 2 to 3 cm (1 inch) pieces, or of whatever length you like.
HOT PACK: Put in a large pot of water, bring to a boil, then boil for 5 minutes. OR RAW PACK: skip this blanching step.
Pack into half-litre (US pint) jars or 1 litre (US quart) jars. (Pack more tightly if doing raw pack.)
Leave 3 cm (1 inch) headspace.
Optional: a pinch of salt or non-bitter, non-clouding salt sub per jar.
Top up with clean boiling water (such as from a kettle, for instance), maintaining headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: half-litre (US pint) jars for 20 minutes OR 1 litre (US quart) jars for 25 minutes.