• Preheat oven to 425°F. Spread bones on a baking sheet and roast for 30–40 minutes until browned.
• Transfer roasted bones to a large stockpot or slow cooker. Add onions, celery, carrots, garlic, bay leaves, peppercorns, salt, paprika, and apple cider vinegar.
• Add enough water to cover the bones by about an inch.
• Bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–48 hours depending on the bones used (chicken: 12–24 hours, beef/pork: 24–48 hours).
• Strain the broth through a fine mesh strainer or cheesecloth into a large bowl or container. Discard solids.
• Let the broth cool slightly and skim off any fat if desired. Use immediately, store in the fridge for up to 5 days, or proceed to can it.

Pressure Canning Instructions:

• Prepare your pressure canner according to the manufacturer’s directions.
• Heat the strained broth to a simmer. Keep jars hot to avoid thermal shock.
• Ladle hot broth into clean pint or quart jars, leaving 1 inch of headspace. Wipe the rims clean and apply lids and rings, fingertip-tight.
• Place jars in the pressure canner on a rack. Seal the lid and vent steam for 10 minutes.
• Bring to 10 PSI (weighted gauge) or 11 PSI (dial gauge). Adjust for altitude if needed.
• Process pints for 20 minutes, quarts for 25 minutes.
• Turn off heat and allow the canner to depressurize completely.
• Remove jars and let sit undisturbed for 12–24 hours. Check seals before storing.