Place all ingredients into a large stock pot and cover with water. Bring to a boil and reduce heat to simmer for at least 6 hours
Place all ingredients in a crock pot and cover with water - set the temperature on low and it cook overnight.
Place all ingredients in the liner of the pressure cooker. Cover with water to the MAX line. Lock lid in place with valve in the SEALING position. Pressure Cook/Manual on HIGH for 120 minutes. Allow for 20 minutes of Natural Pressure Release once the cook time expires.
Using a fine mesh strainer, strain liquid in another large pot. Discard the scraps.
Let the stock cool and refrigerate, freeze, or process in a pressure canner.
Place hot stock in heated and sterilized canning jars. Add a heated lid and ring and place in pressure canner.
Follow your instructions for your pressure canner and process quart jars for 25 minutes at 10 lbs of pressure (adjust for altitudes above 1000 ft.), or pint jars for 20 minutes.
Recipe courtesy of Old World Garden Farms