Directions

1. Fill a large stockpot three-quarters of the way with water and bring to a boil. Fit a canning rack into the pot and place two wide-mouth pint jars (or one 1-quart jar) on the rack. Lower rack into water, cover, and sterilize jars for 10 minutes. Use a jar lifter to remove jars from water, placing them on a clean towel. Keep water boiling while you prepare the beans.
2. When jars are cool enough to handle, take a single green bean, stand it up in a jar, and trim to a length that's 1/2 inch below the top of the jar. Use this bean as a template to trim the rest of your beans to size. Divide trimmed beans evenly between jars. (Alternatively, tilt the jar and stuff it with green beans, stem-side up, until full. Use a paring knife to carefully cut away the excess, leaving 1/2-inch space at the top of the jar.)
3. Divide garlic between jars. If necessary, cut cloves in half for smaller jars.