Prepare the beans

• Pick, snap and wash the green beans thoroughly.
• Blanch the beans in boiling water for a couple of minutes, then drain.

Fill the jars

• Pack the blanched beans into clean jars (no need to sterilize them).
• Cover the beans with water, leaving about 2 cm of headspace.

Remove air bubbles and clean the rims

• Run a knife down the inside of each jar to release trapped air bubbles.
• Wipe the jar rims with a vinegar-soaked cloth so the lids seal properly.

Add lids and rings

• Place the lids (warmed in hot water) on the jars.
• Screw the rings on finger tight only, so air can escape.

Load the canner

• Add a splash of vinegar to the canner to prevent white streaks from hard water.
• Set the jars on the rack, add hot water to about three quarters of the height of the bottom jars, place the divider and load the remaining jars.

Lock the lid and bring up the pressure

• Lock the lid on, tightening the clamps diagonally, and open the vent.
• Heat on medium until a steady stream of steam comes out of the vent.
• Place the weight on the 10 pound hole.

Pressure can

• Once the gauge reaches 10 psi and the weight starts jiggling, start the timer.
• Keep the pressure steady at 10 psi for the whole time.

Depressurize

• Turn off the heat and let the canner come back to zero pressure on its own.
• Do not touch the weight until the gauge reads zero.

Unload and cool

• Remove the weight and loosen the clamps carefully, watching for hot steam.
• Lift the jars out with the jar lifter and set them on a towel.
• Cover the jars with a towel and let them cool completely, then remove the rings and store.