Pack raw green beans broken up into 2 inch pieces into a canning jar as tightly as possible to within an inch from the top of the jar. Do not be afraid to gently press down on the green beans in the jar to help compact them.
Add the canning salt if you are using it to the top of the canning jar. The amount is per jar.
Add boiling water to the canning jar. Use a butter knife or bubble popper to help release any trapped air bubbles. Be sure to leave an inch of air space at the top of the canning jar.
Sterilize your lids and bands, then wipe the top of the canning jar to dry it off.
Place the lid on the canning jar and follow with the band.
Screw down the band until resistance is met, then tighten it fingertip tight.
Turn off the heat and allow the pressure to return to zero. Never open a pressure canner lid until the pressure has fully released as it could explode!
Wait two minutes after the pressure has returned to zero before opening the vent and removing the lid.
Once the canner lid is removed, wait for 10 minutes before removing the jars.
Sit the jars on a towel on a table away from the heat of the oven and allow them to cool overnight.
Remove the bands and check the lids to make sure they are sealed. If they are tightly sealed, go ahead and label the lid with the name of the item and the date. If they are not sealed, refrigerate them and use them right away or reprocess using new bands. Be sure to check the top of the jars if they did not seal to make sure there are no small cracks or chips you didn’t see.