Updating- veal stock

Since i posted about veal stock it has been working for two days taking only nights off. both of my original pulls are done and have some great gelatin. this morning i will cut and roast my mirepoix, and get them to come together for a few hours, and then begin to reduce it. once reduced (probably all day today as again it has to go slow- it can not boil) i am not sure what i will do with it, so i am thinking that if i put it in canning jars it will freeze well and or hold in my fridge with a lid for more than a month. nice to come home from a long day at work to the smell of roasted veal bones for two days straight. fear not though, new smells are coming soon.