Most Canning sites will recommend beans are only to be canned using a pressure cooker. My family has been canning beans for generations using this method.
Sanitizing and Preparation
The key to home canning is sterilization.
Ensure all jars and lids are washed in hot soapy water. Place jars and lids in boiling water for ten minutes to sterilize.
Wash beans fresh from the garden and cut into 1- 1.5 inch pieces. Measure the number of cups of beans.
For each quart of beans you will need the following:
2 TBSP white vinegar
2 TSP pickling salt
2 cups water
Place beans and brine into a pot and boil for 5-7 minutes
Pack into sterilized jars
Wipe the rims and add sterilized new lids and rings
1. Place jars into a boiling canner ensuring the jars are submerged.
2. Process for 15 minutes
3. Allow jars to cool , do not touch the lid.
4. Count the pops this will tell you if all your jars have sealed.
* Should a jar not seal, place in the fridge and use in the next couple days.
To cook beans for the table, drain the beans add fresh water and boil until tender.