Add all your bones and veggie scraps to a 10 quart crock pot.
Add ACV, spices, salt, pepper and water to the fill line
Place the lid on and turn on the slow cooker for atleast 24, up to 36 hours on LOW. You may need to re-run the cycle two or three times, depending on the slow cooker.
After 24 hours, with a metal slotted strainer spoon, ladle out the scraps and discard. You can also pour broth through a cheesecloth. Let the stock cool to room temp then store in a fridge for a week or free in containers or freezer bags for up to 3 months.
Transfer to glass mason jars and let cool completely.
Store in fridge for up to a week or two or freezer for 4-6 months *
*If you store in freezer make sure you leave a good amount of space left 1/2" -1 "at the top so the broth has room to expand and contract.