A general note, this will work for any stock. Fish and vegetable stocks don't simmer as long, beef you can actually cool the bones and do a second pot the next day, remoulage it is called.
In a dark or brown stock the bones are roasted prior to the simmer, in a light or white stock they aren't. Any meat can be done in either. I use roasted poultry bones but consider the result to be light.
Further instructions on pressure canning may be found here and on the web
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