Recipe: canning green beans

They MUST be pressure canned or a person will be at risk for botulism.
Here is the info on canning green beans.
Green and wax

QUANTITY: An average of 14 pounds is needed per canner
load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and
yields 12 to 20 quarts -- an average of 2 pounds per
quart.

QUALITY: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

PROCEDURE: Wash beans and trim ends. Leave whole or cut
or snap into 1-inch pieces.

Hot pack-- Cover with boiling water; boil 5 minutes.
Fill jars, loosely leaving 1-inch headspace.

Raw pack -- Fill jars tightly with raw beans, leaving 1-
inch headspace. Add 1 teaspoon of canning salt per quart
to the jar, if desired. Add boiling water, leaving 1-
inch headspace. Adjust lids and process.

Recommended process time for SNAP AND ITALIAN BEANS
in a dial-gauge pressure canner.

Canner Gauge Pressure (PSI)
at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001-
of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 20 min 11 lb 12 lb 13 lb 14 lb
and
Raw Quarts 25 11 12 13 14