• Put everything into a large pot and pour the water and vinegar over everything. Bring to a boil then turn down to simmer. Simmer 4 hours minimum. You can add more water as the water evaporates.
• Strain stock reserving the liquid.
• Refrigerate until cooled or use right away. There shouldn't be much if any fat if you didn't use much skin.

To Pressure Can:

• Ladle hot stock into hot jars, leaving 1 inch head space. Wipe rim with paper towel moistened with vinegar (cuts through any grease). Center lid on top of the jar, screw band to finger tight.
• Put the jars in pressure canner making sure your water level is correct according to the instructions for you pressure canner. Lock lid. Bring to a boil over high heat, vent for 10 minutes. After 10 minutes of venting close the vent. Heat util you reach 10 lbs of pressure, lower the heat until you maintain the 10 lbs pressure.
• Process pints for 20 minutes. Process Quarts for 25 minutes.
• Turn off heat and allow the pressure to return to zero. Wait another five minutes. Remove canner lid. Allow jars to sit for about 10 min then remove them. Cool completely before storing.