How to can beef soup

• 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 stock pot.  Cover with water and add chopped onions, celery ends, what ever 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 over night.
• 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 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.