Prepare your pressure canner to the specified instructions.
Clean and cut the beans into bite-size pieces. Fill the sterilized jars about ⅓ full and tap the bottom to the palm of your hand to ensure the beans are packed in well. This will make sure there is no dead space at the bottom of the jar once canned. Repeat for the remaining ⅔ of the jar, leaving ½-inch of headspace at the top. Add the canning salt to each jar.
Pour boiling water over the prepared beans retaining that ½-inch of headspace.
Place on prepared lids and rings. Tighten to finger tight.
Pressure for 25 minutes at 10 pounds pressure, adjusting for altitude. Watch pressure throughout time and adjust heat as needed to stay at the 10 pounds of pressure.
After 25 minutes, remove from heat and allow to cool until pressure gauge shows zero. Note: Adjust the time for your elevation according to the USDA canning guide.