Wash beans; drain. Trim ends; cut or break into 1-inch pieces. Measure 12 cups of beans.
Place beans in a 4- to 6-quart Dutch oven or kettle; add enough water to cover beans. Cover; bring to boiling. Cook, covered, for 5 minutes. Drain.
Combine the hot beans, onion, celery, garlic, herbs, and if desired, salt.
Fill hot, clean quart or pint canning jars, leaving 1/2-inch headspace. Add boiling water, leaving 1/2-inch headspace. Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 25 minutes for quarts or 20 minutes for pints. Allow the pressure to come down naturally. Remove jars from canner and cool on racks.