Gather all your supplies.  Including your pressure canner manual.

Wash young, tender green beans thoroughly.  Remove any stems, blossoms, dirt, or "strings".  Leave the beans whole or cut into 1.5" pieces.

Place your lids in a small saucepan, and cover with warm water.  Place over heat and bring to a boil.  At the same time, heat one quart of water in a tea kettle or large saucepan.

Place your pressure canner on the stove top and add 3 quarts of warm water.  

Pack raw beans tightly in clean Mason or Kerr style jars, intended for pressure canning.  Leave 1"of head space.  Fill the jasr with beans.  

Cover with boiling water from the tea kettle, remember to leave 1" head space.

Wipe down the rims of the jars with a clean dry cloth.  Using a fork, remove the jar lids from the boiling water and place one on each jar.  Secure with a clean ring.  

Carefully place the full jars into the canner. Most canners will hold between 7-9 regular size canning jars.  (Note:  if you use wide mouth canning jars, you will fit 7 jars.)

Turn up the heat on the canner, and secure the lid.  PLEASE follow the directions in your Pressure Canner Instruction Manual.  A Presto Pressure Canner was used for this recipe.  

Once the weight is placed on the lid, the pressure will increase.  Pressure can green beans at 11 pounds pressure for 20 minutes.  PLEASE see your manual if you live at an evaluation above 2,000 feet.

Adjust the heat accordingly to keep the pressure around 10-11 pounds of pressure.  After 20 minutes, shut off the heat.  Let the pressure decrease naturally.  Once the canner is at 0 pressure remove the weight and set your timer for 10-15 minutes.

Remove the lid off the canner.  PLEASE be careful and make sure to direct the hot steam away from your face.  Use a canning tool to grab the hot jars and remove them from the canner to a cooling rack.

Cool on the rack for at least 12 hours.  Once cool, test the tops to be sure the lids all made a seal.  Label with the date they were canned.  Remove the rings for storage.  

Store in a cool pantry out of direct sunlight.  The green beans are best if used within one year of the canning date.  Excellent job!!!!!