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Since I have avid hunters, gotta save space in freezer. I bring stock to a boil and pressure can. Waterbath is not recommended. LilyD- never have done pork, no interest. Sorry Im no help. I like to roast everything before adding water. it does give it a nice gold color and great flavor...

I too make a lot of stock. Only because I saw it on here. Since I make a lot of beef, chicken and veggie stock, I simplified it. Whatever meat Im using, I throw that in my large roaster and set the temp on 400. I roast til almost brown then add my veggies and continue roasting. I do not add...

Mine's cooking away right now as we speak. I'm going to use my stock for canning chicken soup. My bones are not getting 'mushy' as some has mentioned. Do I not have it hot enough? Mine is in a GE roaster simmering away. It does have a dark and rich smell to it. Is it necessary to skim off the...