Put carcass in large stock pot

Fill water to 1"above carcass, or 3" below stock pot rim. Whichever comes first.

Add all the veggies and turn stovetop to high

After approx 10 mins, scoop out the foam that appears on top.

Cover and let simmer for approx 5 hours.

Strain into a slightly smaller stock pot.

Dispose of carcass and veggie scraps

Make some soup, or can some stock. Or both depending on the size of your batch. Also freezes well.

Pressure canner steps - All American Pressure Canner

Lubricate the metal to metal seal with a dab of olive oil on a paper towel.

Put 2 to 3 inches of water in the bottom of the pressure canner. When loaded with jars, the water should not be over 1/2 the available volume of the canner.

Clean and sterilize jars before filling with strained stock. New lids should not be sterilized, the boiling water may make the seal weaker. Load 7 sealed quart jars of stock in pressure canner, and tighten canner lid two wing nuts at a time.

Apply maximum heat and exhaust the pressure canner by leaving vent open for 7 mins before adding pressure selector weight to vent.

Pressure can at 10 pounds under 1000' altitude and 15 pounds above 1000' (15 for me) for 25 mins with quart sized jars or 20 mins with pint sized jars. Your time starts when the pressure selector weight starts jiggling.

Keep adjusting the temp so the pressure selector weight jiggles from 1 to 4 times a min

When the time is up, turn the stove off, and wait approx 30 mins for pressure to drop to zero. Once pressure is at zero, remove weight and then open pressure canner lid, lifting far side first.

Allow jars to cool for a few hours and check seal. If lid is popped up, refrigerate and add to the next batch of stock.