You will know that the stock is done when a white layer of fat is on top and the bones start floating; you can strain this fat off intermittently during cooking time if you are wanting it very clear, but it's not necessary.
The longer you simmer the more extracting from the bones occurs making a more flavorful and rich stock; 10-12 hours is ideal, but can cook up to 24 hours.
Use a mesh strainer that fits over the opening of the mason jar to avoid spillage.
Use a variety of 8oz, 16oz and 32oz jars.
You can refrigerate for up to a week, but it is at its freshest within 4 days.
Pour the stock into 8 oz. Tupperware type containers, freeze overnight, and then remove from the container and store in a plastic freezer bag. Place the bag of stock "disks" back into the freezer until you are ready to use them. This way you always have 1 cup ready to go for a recipe.
You can freeze it for up to 6 months in an air tight container.