Prepare your jars by sanitizing them - easy to do in a dishwasher or boil the jars for 10 minutes in a large pot. Let the jars cool until able to be handled. Heat the lids in hot water until ready to use. I place the lids in a small frying pan in water and keep them on a back burner until they are needed.
Fill a large stock pot with water and place on high heat to achieve a nice rolling boil.
Place 3 quarts of water into the pressure canner follow your manufacturer's instructions on what's required for your canner). **Hint - place 2 tablespoons of white vinegar in the water to prevent water stains on jars. With the lid off, turn on medium heat to warm the water but not to a boil.
Prepare your beans. Wash in cold water and then cut each end off. If they are string beans, remove the string from the top of the bean. Remove and discard any bad spots.
Pack the beans in the canning jars, leaving 1 inch head space at the top of the jar to allow for expansion during the canning process. This step is called 'cold packing'. That is because we do not cook the green beans before canning.
Using a ladle pour the boiling water into the jars leaving the 1 inch head space at the top. The green beans should be covered with the water.
Optional - place 1/2 - 1 teaspoon of salt into the jars at this point. This is not required to preserve the beans, it is purely for those who like salt.
Wipe the rim of the jar with a clean cloth. Add a warm lid and apply the ring to only finger tight. Use your jar lifter and place it into the pressure canner. Repeat process until all jars are filled or your pressure canner is filled - whichever comes first.
Make sure you can see light through the vent pipe on your lid, then place the lid on your canner and tighten. Turn burner on high heat.
Heat pressure canner until there is a steady flow of steam that can be seen, heard or felt coming through the vent pipe. Continue to heat for 10 minutes, reducing heat if necessary to allow for a steady flow of steam.
Place 10 pounds of pressure on the regulator (or 11 pounds for a dial pressure canner) and add it to the vent pipe. Heat canner on high setting. As pressure develops, the cover lock will lift - this means there is pressure in the canner.
Processing time begins when the pressure regulator (the weight) begins to rock gently or the dial pressure gauge has come to pressure. Adjust the heat to maintain a slow steady rocking motion.
At the end of processing time, turn burner off and remove canner from heat source. Allow the pressure to naturally release by waiting until the pin drops back down. Do not remove the regulator or lid until this drops!
When the pin/cover lock is down, it is time to remove the weight and let the canner cool for another 10 minutes.
Remove the lid by lifting the back of the lid up first so the steam escapes away from you.
Remove jars from canner using your jar lifter and place on a towel to cool. Within several minutes you will hear that wonderful 'pop' sound indicating that the jars are sealing. Let cool for 24 hours.
Recipe courtesy of Old World Garden Farms