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.

Do you use your InstantPot to can? I don't can a whole lot but I'm going to have a lot of peppers, beans, and cucumbers this summer that I'll need to do something with.

I've been too scared to try pressure canning in the IP, I boil all my cans and wait for the pop

It works fine for pressure canning. You might want to look at your instruction manual for time with your unit. Fill 1/4 to 1/2 way up the jars, with rings loose. The processing time should be 15 minutes, then cooldown. Tighten the rings when you take them out and place the jars on a towel to cool. They should start popping right away as they cool.

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.

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I don't can a whole lot but I'm going to have a lot of peppers, beans, and cucumbers this summer that I'll need to do something with.

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Like mentioned in my previous post, if canning these vegetables in a vinegar based brine, you don't need to pressure can them. I do it all the time with the stuff I grow and pickle like green beans, okra, beets, cucumbers in dill or bread & butter brines, hot peppers, etc.

While you're getting your jars packed with whatever you are putting up, get a large pot of water on the stove and heating up and if in an area with lots of minerals in the water, put in 1/2 cup of vinegar in the water. If you don't do this, the jars will cool and have a cloudy look on the outside that can be wiped off, but just use the vinegar and it won't happen. Bring this pot to 185 degrees---do not bring to a boil.

While your large pot of water is heating up, make your brine and season it to your liking. Pour the brine into a stainless steel pot and bring it to a boil to blend all the seasonings. Ladle the brine into your jars to about 1/4 inch from the top, wipe down the top of the jar if any liquid is present and put on the seal and screw on the ring to snug.

Place the jars once filled into the water bath pot and be sure the water level is at least 1 inch over the top of the jars. Let them soak for 15 minutes if using quart jars. Remove and place on a towel on the countertop and they will start to vacuum seal with a pop.

Any jar that doesn't form a seal should be refrigerated after it is cooled down and used first. If done right, they should all seal.

I've found having the water bath at 185 degrees keeps the vegetables crisp in the brine, if the water is boiling I've found the vegetables have a much softer consistency.