• To begin, heat your oven to 450°(F).
• Arrange the beef bones in a large roasting pan. Brush the bones with half of the oil and sprinkle with half of the salt and pepper.
• Turn the bones over and brush the remaining oil on the other side. Sprinkle with the remaining salt and pepper.
• Spread the tomato paste all over the bones.
• Roast the bones for 30 minutes, or until they are beautifully browned.
• Place the bones in your large stock pot.
• Add a little warm water to the roasting pan and scrape all of the bits loose from the bottom. Pour the drippings into the stock pot with the bones.
• Add the carrots, celery, and onions to the stock pot.
• Remove the excess paper skins from the outside of the garlic heads. Cut the root end from the ends, exposing the cloves. Place them in the stock pot.
• Add in the bay leaves, thyme leaves, peppercorns, and water.
• Bring everything to a gentle boil and let it boil for 5 minutes.
• Reduce the heat to a medium and let it simmer uncovered for a least 6 hours, 12 hours is better.
• Line a colander with damp cheese cloth and strain the solids from the broth. Discard the solids.
• Once the broth is strained, freeze or can as is. Or you can remove most of the fat from the broth.

TO REMOVE THE FAT - OPTIONAL:

• Place the strained broth in the refrigerator and chill for several hours or overnight. To chill it faster, put the broth in multiple containers to reduce the volume of each.
• Once the broth is chilled, carefully scoop the fat from the top of the broth.
• Freeze the broth in portions, or can it all, using the pressure canning method.

To Can the Beef Broth

• Prepare all of your canning equipment: pressure canner, canning tools, jars, etc.
• Bring the broth to a boil in your stock pot. Reduce the heat to a simmer.
• Ladle the broth into hot jars (pint or quart.) Leave 1 inch of head space. (The distance between the top of the jars down to the top of the broth.)
• Give it a stir with a bubble wand to remove any bubbles.
• Wipe the jar rim down with a damp cloth dipped in white vinegar to remove any reside.
• Place a lid and ring on the jar, and tighten to finger tight.
• Place the jar in your pressure canner, and repeat with all of the broth.
• Close and seal your pressure canner, let it come up to 11 PSI for a dial gauge, or 10 PSI for a weighted gauge pressure canner
• The processing time is 25 minutes for quart jars or 20 minutes for pint jars. (See note in the post above about adjusting for elevation.)
• When your time is up, turn off the heat, allow the pressure to come all the way down to "zero" and wait another minute. Then carefully open your canner lid. Allow the jars to sit in the canner another minute.
• Removed the jars to a lined surface in a draft-free location. Let them cool 12-24 hours, or until completely cooled.
• Remove the rings, test the seals and place any unsealed jars in your fridge to use right away, or freeze in freezer containers.
• Wash the jars with warm, soapy water, then label them and put them in the pantry for all your recipe needs,
• Enjoy!