Canning:
Wash beans thoroughly; trim ends; cut or snap into 1" pieces or leave whole.
Raw pack: Fill jars tightly with raw beans, leaving 1" headspace. Add 1 tsp canning salt per quart, if desired. Add boiling water, leaving 1" headspace. Adjust lids and process. 25 minutes in 10 pounds pressure.
Hot pack: Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1" headspace. Adjust lids and process. 25 minutes in 10 pounds pressure.
Freezing:
Snip tips and sort by size. Cut or break into 1" pieces or freeze small beans whole. Blanch 3 minutes. Cool promptly and drain. Pack in freezer containers.
