Recipe(tried): Home Canned Green Beans

The only thing that makes beans "french style," when canned is their cut. One of these guys: http://www.canningpantry.com/beanfrencher.html helps speed the process.

You'll need a pressure canner, hot water baths will not work for this preparation due to the lack of acid. This is the simplest way to can them, called a raw pack as the beans are not blanched first. The following is what you'll need Per Quart:

2 to 3 pounds beans (use young green beans - discard any old, tough, browned looking pods)
1 teaspoon salt
4 cups boiling water

Prep jars, keep hot. Wash and drain beans, remove strings and trim, cutting into 1 or 2-inch pieces, or trim to the length of the can minus 1 inch. If you like them like the commercial canned varieties, french cut them either on a bias or completely diagonally from one end to the other.

Pack beans into a hot quart jar leaving 1 inch head space (hence, the trimming instructions). Add salt and ladle boiling water over beans-again leaving 1 inch head space. If desired, use a nonreactive utensil (like a plastic knife) to remove air bubbles by running it along the inside edge of the jar 2-3 times. Wipe rims with a very clean slightly damp cloth, cap/lid the jars according to their instructions. Process quarts for 25 minutes at 10 pounds pressure with a weighted gauge pressure canner at sea level. For pints, use 1/2 tsp salt per jar and process for 20 minutes at 10 pounds pressure. If you're at a higher altitude, consult the national center for home food preservation.

Again I emphasize, due to botulism it is highly unsafe to process green beans without any brine in a water bath. If you do not have a pressure canner, follow a recipe for PICKLED green beans.

You can safely reduce the amount of salt, but for flavor's sake try the full amount for your first shot at it.