Canning Beans - Snap and Italian - Pieces, Green and Waxed Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts--an average of 2 pounds per quart. Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods. Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely, leaving 1-inch headspace. Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Snap and Italian Beans in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot and Raw Pints 20 min 11 lb 12 lb 13 lb 14 lb Quarts 25 11 12 13 14 Table 2. Recommended process time for Snap and Italian Beans in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot and Raw Pints 20 min 10 lb 15 lb Quarts 25 10 15