3 lbs ham, bone in, 3 stalk celery, 2 onion skin on, both cut in half, in pot: water to cover ham bone to boil. Simmer 3 hr, Remove all, pick meat from bone return to stock, refrigerate & congeal, remove & discard fat. Reheat Sterilize 5 qt jars &. fill to 1" on top. in pressure canner Heat until steam for 10 mins. jiggler on top 10 lb, once rocking allow to cook for 25 min. remove canner from heat let cool until vent falls. Remove jiggler. Wait 10 min. Remove from canner. cool for 24 hr.