Same as the other stocks, really. I like to put all the leftover beef bones and bits into a CrockPot on low for about 8 - 12 hours. If you refrain from stirring it, you'll get a really nice clear stock.
To can, bring the stock up to a boil and put the hot stock into sterile jars (half-pint jars seem to be just right for most recipes), then toss these into a pressure cooker for 60 minutes. You must use a pressure cooker to can anything with meat in it! Let the pressure drop of its own accord and then let it cool off for a bit before removing the jars (or they will break!) and then leave them on a dish towel upside-down to cool so they will seal properly.