Snip and wash green beans. Fill pint jars about 2" below rim. Add 1/2 tsp salt per jar. Add boiling water to 1" below rim (covering beans). Wipe rims and put on lids (that have been in hot water for 5 minutes). Screw on rings to 'hand tight'. Put in pressure canner and put water to first notch. Seal lid and turn on heat. When steam starts to come out, wait 10 minutes and then put weight on. Once sealed, get pressure to 15 lbs. Pressurize for 20 minutes at 15 lbs.
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