Pressure Canner Rec?

If canning fresh in just plain, or salted water, they have to be pressure canned.

If putting them in a brine, they don't need to be pressure canned but benefit greatly from being in a hot water bath for 15 minutes if doing quarts. Just don't get the water hotter than 185 degrees so the beans stay crisp and are not cooked.

I have a 22 qt. pressure canner that works great and it is made by T-Fal that holds 16 pint jars, 26 half pint jars or 7 quart jars at a time.

ETA: About how long they last depends on how you store them. I pick them, then wash them in a sink full of cold water to get any dirt off, especially if they are bush beans and close to the ground, unlike pole beans growing on a trellis.

After washing, I spread them out on a big towel in my kitchen to air dry, then put them in those plastic grocery bags in the vegetable drawer of my fridge and I've had them last several days, but if canning, do it while they are as fresh as you can get enough to can. You will have a better end result.

All American pressure canner makes the best one out there. There are no silicone gasket rings to go out and are made to last a lifetime.