3 - 4
beef soup bones
including tops coarsely chopped
apple cider vinegar
Place the bones in the slow cooker.
Add remaining ingredients.
Add enough water to your slow cooker to fill it three-fourths full. (Do not fill more than three-fourths. Your slow cooker will not work correctly if you do.)
Cover slow cooker and set to low.
Cook for 8 to 12 hours.
Strain into freezer safe jars, leaving one-inch headroom.
You can freeze for up to 6 months.