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["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."]
