Then snap them into your desired lengths. I do about 1-1.5 inch lengths.
Bring a pot of water to a boil to use to fill the jars.
Also, start heating 3 quarts of water in the pressure canner. In this picture, the lid is just sitting on top of the pot to help it warm up.
Also bring a smaller pot of water to boil with the lids and rings in it.
I don’t have a picture of this, but I always run my jars through the dishwasher one complete cycle to get them good and clean and then I start a second cycle (without detergent) and pull them out when they are nice and hot. Then I fill the jars and leave about 1 inch of head space. Really shake the jars so you can get as many green beans in there as possible. You can see in the background of the picture below the beans that are already canned.
Next, take some of the boiling water and pour into the jars. Leave about 1/2 inch head space.
Then place a hot lid on top and then a ring. Screw on until finger tight.
Then place them into the boiling water in the pressure canner.
Place the lid on top and turn it until it is locked in place.
Next let the stem escape from the vent for 10 minutes.
Then place the 10 pound pressure regulator on the vent.
As soon as the air vent/cover lock pops up and the weights start rocking, set your timer for 20 minutes. Make sure that the weights aren’t rocking too hard. I turned my heat down to about 7 out of 10.
Once the 20 minutes are up, remove from heat. DO NOT TAKE THE WEIGHTS OFF OR TRY TO REMOVE THE LID AT THIS TIME!!! You will need to let it cool by itself until the air vent/cover lock goes down.
Once the air vent/cover lock is down, it is now safe to take the weights off and open the lid.
Carefully remove the jars and place on a towel to finish cooling off. You should be able to hear a pop when the lid seals completely.