OK, so put bones in crock pot. Then I added a shredded carrot to both CP. I added about a 1/4 to 1/2 cup dehydrated onion (home dehydrated!!), I didn't have fresh. I then added 3 smashed cloves of garlic, 1 bayleaf and 1 TBS canning salt to each CP. Then I covered the bones with cold water, put the lids on, set the CPs to HIGH and went and layed down. I let these cook from 8:30am until 7:00pm.
Then I strained the broth, added boiling water to bring the level up to wear the lid sits on CP. I skimmed the fat off the top a couple times. Made sure the water level was high enough.
Next I filled each quart jar and left a 1-inch headspace. Wiped each rim with a vinegar washcloth to make sure no grease on rim. Then I placed lids and rings and tightened to finger tight. Put in my pressure canners and processed for 25 minutes at 10-pounds pressure.
**Please check your altitude and make sure you are using the right amount of pressure. We are at sea level, so only need 10-pounds here.
|One of the pretty apples..|
|Actually all of them were pretty.|
|Apples in crock pot with splash of lemon juice.|
|Apples cooking down in a crockpot with cinnamon sticks. I preferred ground cinnamon.|
Don't forget to LABEL your jars. Either on the glass or on the lid with a SHARPIE!! I love sharpies!