Canning Green Beans

I did my first picking of my green beans last week. This year, instead of freezing them, I thought I'd give canning a try. Following the instructions in the Ball Complete Book, I washed & snapped the beans, boiled the beans for 5 minutes, packed them in quart jars, and pressure canned them for 25 minutes at 10 lbs. I was so looking forward to using this method. Well, I opened a jar last night, and the beans were like mush. Much, much softer than the ones you buy in the cans. I guess I like my veggies a little more crisp-tender. DH though they tasted just fine, but I really can't eat them this way.

Is this normal for canned green beans to turn out so very soft? If it is, I guess I'll have to go back to freezing them.

Jo-Ann