Place all ingredients in a large stockpot, cover with water and simmer for at least 2 hours. *Timing varies* I cook mine for a about 2 hours-ish to skim off any frothy top that may be bubbling up, then I simmer the whole bunch overnight.
Remove from stove and let cool a bit.
When the stock is done, strain it. Strain it good.
Let the strained stock cool a bit and then put it in the refrigerator.When cold, skim off the fat on top.
At this point either freeze the stock or pressure can. If you are freezing, just load the jars up and freeze.If you are canning, read on...
Put the stock back into a pot and heat it up to a boil.
Turn off the stove and fill warm sterilized jars and pressure can.
Refer to the National Center For Home Food Preservation for canning regulations. Altitude matters when canning and so does your type of canner. However, it is very simple to follow those instructions to preserve your favorite stocks. Please also refer to your pressure canner instruction booklet. Prep is everything with jars and lids. Boil the jars for sterilization about 10 minutes then fill them while they are hot. Wipe the rims before putting on the lids.Enjoy!