You could use those trimming to make a greasy soup, or if done correctly 2-3 cups of something like a consumme, add an equal amount of very lean ground beef and make a pot of greasy chili - but stock requires bones.
Read this: How to Make Beef Stock
Things I do differently are:
1) I use yellow onions and do not peel them - just cut the root end off and quarter them
2) I do not add galic, parsley or bay leaves - I may not want those flavors in what I'm making with the stock
3) I wouldn't even start if I'm not going to simmer this for less than 14-18 hours
I have heard that you can make stock in a pressure cooker - but I have never tried it and don't know how clear the stock would be.
To can it - follow the instructions for making the stock, and after refrigerating it over night and removing the layer of fat on the top, return it to a boil and ladel into hot pint or quart jars, leaving 1-inch headspace, and process in a pressure canner - see here
for times and pressure settings.