Green Beans can be "Brined" and kept that way for weeks without spoiling. That can preserve them until enough are gathered to work with.
Brined Green Beans
To brine the beans, wash snap, string or cut them like you would
when preparing them to cook or can.
In a crock, cooking pot or other container, put a thin layer of green
beans in, then add a layer of salt and repeat until the container
is full or you run out of beans. Top with an additional layer of
salt. Cover the container and set it aside.
Fairly quickly the beans will start to "cry" and after a day or
so the beans will be "swimming" in a brine formed by the salt and
liquid that was drawn out. They can be covered and stored this
way for weeks. Just make sure the level of the liquid
stays above the green beans. If the brine level drops, just add
More beans can be added and layered with salt as they come
in from the garden until the container is full. Again, just make sure the
level of the liquid stays above the beans.
When you get ready to prepare them for preserving or eating, drain
the brine and soak them in fresh water for several hours or until the
salt leeches out, and process them like fresh beans. They can be
dehydrated, strung to air dry, or canned. Just process them
and treat them like fresh.
Keep in mind that if the beans are left in the brine for too long, they
may start to ferment and become "Pickles". Theres nothing wrong
with Pickled Green Beans but they will need to be treated like pickle
and processed accordingly.
The freshly snapped green beans in a bin
layered in salt.
The same bin after it has sat overnight, the salt has drawn
the juices out of the beans and formed the brine.
This is not an indefinite long term method of preserving and store
your green beans but is a good process to be familiar with.