Butchered over 60 chickens last weekend, which left us with a lot of scraps, and feet. Baked it all for 3 hours with some celery, carrots and onion, then tossed it all into two 5 gallon stock pots. Strained the mixture through cheese cloth after everything had simmered for about 8 hours, then cooled it overnight. The next evening I skimmed the fat off the top,which was pretty easy since the stock had set up like jello. You know its good stock when it jiggles. Then I heated the mixture back up to a boil, seasoned it to taste, and I strained it once again. Again, I let it cool, and then a second skimming of fat the next morning. Yesterday and today I had my pressure canner all set up, along with cookers to heat the stock, and also to boild water for jar and lid sterilization. A third propane burner heated up the pressure canner. All of this was done outside. In the end, I canned up total of 6 gallons of stock. 40 minutes at 15lbs, but the book only said 20-25 minutes at 11lbs. Better to over process than to chance it. I was able to cycle through a pot everyhour or so by keeping the stock hot and having multiple burners. I also sorted throught the bones and such and took out the hearts, livers, and any chunks of cartiledge, meat and carrots, packaging those in 1 quart bags. I'll use that for dog food. So far, my dog approves. If you haven't cooked with fresh canned stock before, try it. You'll never buy stock again.