After we butcher in fall, Ken places the bones in a large stock pot he got because the electric wiring did not work. He placed it on a metal barrel and lights a fire under it.
He simmers the bones until the meat softens; then I pick the meat off and return the bones and simmer a day or two. Once the stock is done, Ken strains it and I can it.
One batch this fall needed to be reduced, and I did that on the cook stove
The I pressure canned it.
Once the pressure goes down, the jars come out and
as they cool, the lids pop as they seal.
I labeled it and then it goes on to the root cellar shelves
This year we have venison, pork, chicken, and Evan and Sarah's lamb.