I've read that the ideal way to make stock is to:
- crack the large bones
- place the carcass in a stock pot
- cover with water
- bring it to a simmer (not a boil) on the stove
- place the whole thing in the oven on 180F for 6+ hours (possibly add vegetables an hour before you're done)
Apparently the temperature is key. You don't want it to go over 180F because that ... does something to the stock. Harsher flavors or cloudy stock. Can't recall what.
After all of this cooking of stock is done, you want to preserve it. Canning seems ideal because it frees up freezer space. But would the canning process raise the temperature of the stock above that 180F mark that seems so critical?