Hi Gabriella, 

Green beans can be canned a few different ways, depending on your desired product: pickled green beans can be canned in a "water bath" or boiling water canner; green beans in a vegetable soup have to be pressure canned; and plain green beans also require pressure canning.

If you want to can just plain green beans, the only safe way to do so is to pressure can them using a researched processing time. You can wash them and pack them raw into pint or quart jars, add boiling water to leave 1-inch of headspace, and adjust your lids. Below 2000 feet, you would process pints for 20 minutes (quarts go 25 minutes) at 11 lbs of pressure in a dial gauge canner. The attached pdf on Canning Vegetables includes more detailed instructions and adjustments for canning at higher elevations. It also has a recipe for a vegetable soup that could include green beans.

Because green beans are a low acid food, the only way you can safely can them without using a pressure canner is by pickling them and canning in a boiling water canner. OSU Extension has recipes for a pickled three bean salad and for dilled beans, and I've included the pickling bulletin that has those recipes. These recipes have been researched to ensure that enough vinegar is added to prevent the growth of botulism spores (the main risk in canning low acid foods). 

Thanks for using Ask Extension!

Jared