Vegetable scraps (1 gallon Ziploc bag full for roaster, half for crockpot)
Carcass from a chicken or turkey or beef/pork bones (you can mix)
Apple cider vinegar
Instructions
Pour the vegetables into the crockpot or roaster. I use one whole Ziploc gallon bag for a 22 qt. roaster and a half Ziploc gallon bag for a crockpot. Add in the carcass and/or bones. Fill the crockpot or roaster all the way to the top. Add a splash of apple cider vinegar to help extract nutrients from the bones.
Allow to simmer on LOW for 24 hours or until the bones are able to be squished at the ends and fall apart.
Begin preparing your canner and jars.
Cover a liquid fat separator with a cheese cloth and ladle broth into the separator. Pour the contents into the prepared canning jars, leaving a 1 in. headspace. Wipe the rims with vinegar and place the lids on the jar. Screw the bands on, finger tight.
Place the broth-filled jars into the canner and follow the instructions on your canner. Can for the proper processing time (20 minutes for pints and 25 minutes for quarts) and use the proper weight according to your elevation.
Once the canner is finished according to its directions, remove the broth and allow to sit on the counter undisturbed for 24 hours. Remove the bands, test the seals, and enjoy your fresh homemade canned bone brother!