Tanya - green beans are a low acid food and MUST be processed in a PRESSURE CANNER!!! The jars will form a vacuum when properly processed.
If you are making "freezer" green beans ... then just blanch them, freeze them on a sheet tray, and then pack and store them in vacuum freezer bags. Cooking and storing in a freezer safe jar is, IMHO, excessive overkill since you obviously have a vacuum sealer (the bags are cheaper than the jars and off you the option of "boiling pouch" or "microwaveable" that glass jars will not.
Using either the Hot or Raw pack method for green beans only processed in a boiling water canner will not be safe to eat - although they will form a vacuum seal on the lid without the vacuum sealer - and using the vacuum sealer will not
make them safe to eat even a week later, much less a year later. If you used a pressure canner - there is no need to use the vacuum sealer - read and follow the instructions for canning green beans
It's kind of a mantra on this forum ... get the Ball Blue Book of Preserving
as a minumum starters guide ($5)- or the new and just released Ball Complete Book of Home Preserving
about $14 (you can sometimes find these in bookstores or at Wal-Mart) but the online sources are generally the most reliable sources. Yes, you can sometimes find them on ebay ... they tend to be the older outdated versions ...
Another resource is provided by the USDA (U.S. Department of Agriculture) at the National Center for Home Food Preservation
. You can find loads of information online for free, take a course for free, buy CD's if you want, etc.
Hope this gives you some information to make your food preservation experience safer.