Bone broth questions

I made a few batches of broth, using venison, chicken/rooster, pheasant, pork, elk, and beef bones. I prefer useing the crockpot, but am having trouble finding one that will maintain 180* or close w/o boiling the heck out of it. I’ve heard that’s the optimum temp to allow it to gell. Hotter will not gell. So far my experience verifies that. Anyone know of a crockpot with a reliable setting at 180*?  The other question I have is about canning it. It makes sense to me to can it, keep the fridge/freezer from filling up. If I can it, the heat destroys the gelling quality, so is it more nutritious if it gells, or is the nutrition value the same weather or not it gells?

Older crockpots might do that.  Food safety concerns caused the industry to change how crockpots work in regard to temperature range.

A trick that I use is to get the crockpot temperature up on high then when it reaches the temperature range that I want I set the crockpot on the "keep warm" setting. We use a cooking thermometer with a probe to see what the temperature is at all times.

I have never canned my bone broth as I keep mine in the freezer so I can't help you with that question.

What do you mean by higher won't set? I've been boiling stock on the hob for years and it always sets. Since I live at sea level my stock will be boiling around 100C (212F) I only try to go lower if I'm after a clearer product. Boiling stock will not stop it setting in my experience.