Place soup bones in a roasting pan and roast at 350F for 1 hour. This doesn’t have to be an exact time, just until they are nicely browned.

Remove bones from pan and place in a stockpot. Cover with water and add chopped onions, celery ends, whatever you have on hand. Bring to a boil. Turn down and simmer until broth has cooked down into a nice dark rich tasting liquid.

Strain the broth and place in the fridge to cool overnight.

The next day skim off the fat and reheat broth. Season to taste.

Peel and dice potatoes and carrots. I use approximately half a cup per quart jar.

Add vegetables to jars then add the desired amount of meat.

Cover with hot stock. Run a spatula around the sides to remove any air bubbles.

Wipe rims, add lids and rings finger tight.

Can at 10 pounds pressure for 90 minutes quarts, 75 minutes for pints.