Cut vegetables into large chunks.
Place vegetable and bones in a large stock pot.
Cover with water and add a liberal splash of apple cider vinegar.
Simmer covered, over just enough heat to maintain a gentle simmer for 18-72 hours.
After the simmering extraction is complete, allow to cool. Remove all large chunks of vegetable and bone with tongs, then strain the broth through a strainer lined with muslin into a large bowl.
Cover with plastic wrap and chill in refrigerator until fat congeals on the surface of broth.
Remove broth from refrigerator and skim of fat. Return to stockpot and bring to a rapid boil; reduce to desired consistency. Lightly season to taste. Remove from heat.
Cooled stock will keep in the fridge for 3-5 days. You can also freeze the stock in ice cube trays or open jar for future use.
If you choose to can your broth, this MUST be done in a PRESSURE CANNER as it is a low acid food. Process 10lbs of pressure for 25 minutes for quarts and 20 minutes for pints (this for altitudes below 1000 feet; adjust accordingly) and store for up to a year.
