To can green beans, the typical and safest method is pressure canning using the raw pack method. Here is a concise guide:

1. Wash green beans and snap or cut them into 1 to 1.5 inch pieces. Trim ends.
2. Use sterilized jars (sterilize by dishwasher, oven, or boiling).
3. Pack raw green beans tightly into jars, leaving about 1 inch headspace.
4. Add canning salt: 1 teaspoon per quart jar, 1/2 teaspoon per pint jar (use only canning salt).
5. Fill jars with boiling water, covering beans while maintaining the 1-inch headspace.
6. Remove air bubbles by tapping jars or using a bubble remover tool.
7. Wipe jar rims clean; place lids and screw on bands fingertip-tight.
8. Pressure can: Place jars in a pressure canner with 2-3 inches of water, vent steam for 10 minutes, then process at 10 pounds pressure (or adjust for altitude) for 20-30 minutes depending on jar size.
9. Let pressure drop naturally to zero, then remove jars without disturbing.
10. Cool jars for 12-24 hours, check seals, and store sealed jars in a cool, dark place.

This method safely preserves green beans at low acidity using pressure canning, ensuring they last year-round without preservatives.