Tania:
I grew Cherokee Trail of Tears two years ago...a good bean...but I would pick it early for best flavor.
I decided to try canning after I was home this past Christmas and my mother brought out some of her canned beans for dinner...much better flavor and consistency then what I have found when I have frozen beans.
I have to ask her how see does it...I believe she just covers with water, a bit of salt and does a water bath.
I just forgot that I had Ball's Blue Book of preserving here at work...hidden in my desk...I suspect others here have porn stashed...me--I have this and seed catalogs
The note the following for raw pack:
Clean and trim. Pack tighltly into hot jars leaving one inch of head space. Add one teaspoon salt to quart jar (optional). Ladle boiling water over beans leaving one inch of head space. Remove air bubbles. Cap and process quarts for 25 minutes at 10 pounds pressure in steam pressure canner.
I don't have a pressure canner...wonder if you could just do a water bath...I think that's how mom does it????