Ham Stock

Directions

1. 1
   ["Cook ham & use meat for meals for ~ a week.", "Take remaining ham & cut most of it off the bone, leaving some to cook with the stock.", "To a large pot add ham bone, 3 stalks of celery washed & snapped in half, 2 onions, skin on, chopped in half, & 5 quarts of water (or enough to cover ham bone).", "Bring to a boil.", "Reduce heat to a simmer, let simmer for 3 hours, stirring occasionally.", "Remove ham bone, celery, & onion from stock. Discard celery & onion.", "Pick meat off of ham bone & set aside. Discard bone.", "Put meat back into stock & put into refrigerator to allow fat to congeal on the surface.", "Once fat is solid on the surface, remove & discard it.", "Reheat stock.", "Sterilize 5 quart jars & heat lids/bands.", "Prepare pressure canner.", "Once jars are sterilized, fill with stock (& remaining ham bits), leaving 1\" headspace.""