Place bones in a large stock pot or slow cooker
Add enough cold filtered water to cover the bones
Add organic apple cider vinegar to the water
Place over medium heat, until liquid comes to a boil (or use high setting of slow cooker for one hour)
Reduce heat to low and simmer covered, for 24 hours. This step is important to allow the bones and ligaments to release healing compounds like collagen and amino acids.
Skim off any foam that rises to the surface during cooking, and discard
After 24 hours, remove bones and strain the stock through a fine mesh strainer to remove large and small bone fragments. Although bones should be soft enough to crumble after cooking, it’s safer to strain the broth and avoid possible injury to your dog
Add your choice of chopped vegetables to the pot while it’s cooling (e.g. celery, kale, parsley, spinach, carrots, pumpkin, broccoli, bok choy)
Mix in turmeric, ginger root and ground pepper. Stir occasionally as broth cools.
Let cool for several hours in refrigerator until fat congeals at top. Skim or scrape off the excess hard fat from top and discard. Note that the fat on the top is different from the jelly-like substance under the fat - that is collagen - the precious joint-supporting substance that you worked hard to create! Throw out the fat, keep the collagen.
Transfer cooled broth into freezer-safe mason jars or glass pyrex containers. When chilled, broth should look like semi-solid gelatin.
Store in refrigerator for 1 week or in freezer for 6 months.