Wash, string, trim ends off and break beans.

Pack raw beans tightly into hot jars leaving 1 inch head space. Then add 1/2 teaspoons of salt per pint, or 1 teaspoon per quart. Then fill jars with boiling water, leaving 1 inch head space. Remove any air bubbles, place lids on jars and process  in a pressure canner for 20 minutes for pints and 25 minutes for quarts at 10 pounds of pressure.

Ball Blue Book says that 1 1/2 – 2 1/2 pounds of fresh beans per quart.