Answer to Question 1
Canning produces commercial sterility in which most microorganisms that would cause spoilage are destroyed. Peaches are an acid food with a pH below 4.5 . Thus they are canned in a water bath canner where the acid and the heat (212F.) destroy the bacteria. The green beans, on the other hand, are low acid, meaning their pH is above 4.5 . Therefore, they require processing in the pressure canner to get hot enough to kill spore-forming Clostridium botulinum.
Peaches would probably be packed raw, meaning that the raw fruit is placed in sterilized jars and covered with a hot sugar syrup with antioxidant. The green beans would be packed by the hot-pack method, where the beans would be cooked and packed hot into the sterilized jars. The processing time would be exactly followed when the water returned to a boil for the water bath canner, or when the pressure is reached in the pressure canner.
The canned foods would be stored in a cool, dark place for 1-2 years. The peaches could be eaten as is. The green beans would need to be boiled for at least 10 minutes prior to tasting.
Answer to Question 2
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