What a wonderful idea! I always freeze my stock but would love the freezer space to be used for something else!

Is there a ratio of meat/veggies/water that must be followed? I like to make my stock in a super large stock pot with two roasted carcasses and a bag of vegetable trimmings that I keep in the freezer just for this purpose, but of course, the meat/bones to vegetable ratio always differs!

I asked my local extension office and they said that if were to blend the two, without following an exact recipe calling for a certain amount of veggies, I would need to process in the pressure canner for 75 min! Good gravy... what a long time!

Thoughts? Suggestions?