Absolutely not! Green beans are a low-acidic food, which means the risk of botulism and other harmful food microorganisms is extremely high. Using an open kettle canner or water bath canner to preserve green beans and other low acidic foods can result in serious illness and even death.
These low-acidic foods should instead be canned using a using a pressure canner to ensure that adequate temperatures are attained to destroy Clostridium Botulinum, the bacteria that causes botulism.