I just started boiling green beans in jars to can....HELP!!!?!

I just started boiling green beans in jars to can....HELP!!!?

and now all I read is that you HAVE to use a pressure cooker because of a great risk of botulism...I do not have a pressure cooker!!! Can I stop this boiling, put the cans in the fridge and finish them tomorrow or Thursday? I would hate to have all that work wasted...

13 hours ago
they were raw....I washed and cut them, put them in hot jars, 1 pint jars, added 1/2 tsp regular table salt and now they are sitting in a stock pot on the stove boiling away...I don't have 4 hours to stay up with them...this is the first time Ive canned green beans and thought that it couldn't possibly be much different from the jams I made....did I make a HUGE mistake?????

You are right they need to be pressure cooked, I actually got up and checked 2 cookbooks that I always use.
You can take them out, drain them and if they are cooked a little you can put them in ziplock freezer bags or some plastic containers and freeze them.
They will be ok like that.
Next time have a pressure cooker.
It is high acid foods like tomatoes and fruit that you open kettle can.
Don't throw them away, it is too much work to get them to the point they are now.
Been there done that.
By the way if you are doing jam, don't increase the recipe, I did that once and learned my lesson.
Good luck.