The jars are in the freezer now - I don't have a pressure canner, otherwise it would have been cool to process them for the pantry. The trick to freezing jars is apparently just remembering to leave an inch of headspace, to allow for expansion while freezing.
The recipe I followed is here: http://www.simplyrecipes.com/recipes/how_to_make_beef_stock/
I didn't have any garlic or celery, but since this is a basic stock to use as a starter, vs a broth that would already be seasoned, I think it will be okay.
And I love that it really didn't cost me anything, aside from electricity of course. The bones were freebies, and I already had all the other ingredients on hand. :o)