This is the easiest method for canning green beans in a pressure canner. Save time and effort with the raw pack method!
Bring a large pot of water to boil. Filtered or spring water is my preference.
Add 1/2 teaspoon salt to pint jars, and 1 teaspoon to quarts (optional, but strongly recommended!)
Remove air bubbles with canning knife and add additional beans or water as needed. Adjust 2-piece lids to finger tightness.
Salt is optional, but strongly recommended as the beans will be flavorless after canning and seasoning after the fact is almost pointless.