First of all, I do 22 qts at a time only because that is the size of my stock pot.  I get my beef bones from a local man who butchers cows, chickens, deer and such.  If you have one of those near you…and he can sell them to you…you will get a great deal.  I just bought 35lbs of bones– various types that I will explain in a minute- for 40 cents/pound. I use a basic recipe that is for 4 qts and I double or quadruple as needed according to how many bones I got.  It is only a guide… all adjustments work very well.  The secret is in the time.

For each 4 qts:

3 lbs of meaty rib or neck bones

4 lbs marrow and knuckle bones

4 qts cold water

1/2 c. apple cider vinegar

3 each of onions, carrots, and celery sticks…all coarsely chopped

Fresh thyme- 1 tsp of peppercorns- and a bunch of parsley

Put bones in large pot with vinegar and cover with water.  Let stand for 1 hr.

Brown meaty bones. Add to pot. Add additional water, if necessary, but keep it at least one inch below the rime of your pot(to prevent boilovers).  Bring to a boil. There will be a scum that surfaces after it comes to a boil.  Skim this off with a spoon.  Add vegetables, thyme and peppercorns.  Reserve parsley.  As soon as it comes back to a boil, reduce the heat.  Simmer at least 12 hrs and as long as 72 hours.  Just before done- add parsley and simmer 10 more minutes.

I leave mine on the stove at this point just to let it be cool enough to handle some.  You have to strain what is left of the bones.  I strain it into another large stock pot.  You can put it in multiple containers if you like.  After its strained, put it in the refrigerator.  It has to separate.  All of the tallow(beef fat) will come to the top and be hard.  I refrigerate overnight at least.  Before I had and extra refrigerator for processing… I put it in covered containers and put them outside in a secure place from animals…which is another reason I do this in January.  After you pull the fat, you are ready to can this. 

You can fill jars with broth hot or cold…processing times will be longer if cold. Fill jars leaving 1" headspace for each jar.  Add 1/2 tsp salt to each jar/pints….1tsp fo quarts.  wipe the rim, seal and so on.  Pressure can at 10lbs.pressure(or according to your altitude) for  HOT  20 minutes/pts  25min/qts

COLD- 35 min/pts  40 min/qts

Here's a little added information.  This will probably smell awful to you your first time…that is normal.  You will not taste the vinegar at all…its necessary to leech out the good stuff the makes broth so healthy.  The longer you cook this…the darker it becomes…the healthier it is for your bones…and the stronger it tastes.