Gather beans and wash 3 times, then remove both ends. Snap them about 1-1 1/2 inches long. Have jars washed.
Use Hot water pack method. Add 1 teaspoon canning salt for each quart-size jars on top, then fill with hot water to within 1/2-inch from top. Adjust two-piece jar lids.
Place jars on a rack in a pressure cooker which has water reaching several inches up the sides of the jars. Place on burner. Clamp on cover following manufacturer's instructions. Allow canner to vent for 10 minutes before closing petcock or positioning weight over vent.
Bring pressure up to 10 pounds pressure for 20 minutes (pints) or 25 minutes (quarts). Turn off heat. Allow pressure in canner to drop naturally to zero, then remove weight or open petcock for 5 minutes. Remove the lid carefully (facing away from you).