Ham Stock - cooking recipe

Ingredients

3 lbs ham, bone in
3 stalks celery
2 onions
5 quarts water

Preparation

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.
Clean jar rims & apply tops & bands.
Place in pressure canner & apply pressure canner lid.
Heat until a steady stream of steam has been produced for 10 minutes.
Place jiggler on top at 10 lbs. & once it starts rocking back & forth allow cans to cook for 25 minutes.
After 25 minutes remove canner from heat & let cool until pressure vent falls.
Remove jiggler.
Wait 10 minutes.
Remove lid & take jars from canner.
Set on a clean, dry, flat surface & allow to cool for 24 hours.
Remove bands, wipe jars down, and put away.