Corned Beef and Cabbage Stew (Freeze Dried) in a Harvest Right Home Freeze Dryer

[@jenniferpaterson2326]

why is it that you make someone I love every time we come on this channel is it just you or is it just me

[@nerys71]

Honest question. any concern over the fat in the corn beef going rancid? ie how would you stop that? this looks like one of the best single bag meals freeze dried I have seen yet and looks delicious.

[@rr2206]

this looks so good. i love corned beef 😍

[@LivingBreadHomestead]

I love the variety of y'alls videos. Excited for you on the pressure cooker. I love mine & always in search of new recipes. Wish I was closer for the cans... too cool. Watching from MS

[@EpicenterBryan]

Yes, shipping is expensive and those cans are bulky but do not weigh much in comparison so the freight class (ratio of volume to weight) bumps up the cost a bunch...

[@MtnBarb1]

OMG! I've been watching the videos for over an hour and now I'm SO HUNGRY! lol Loving the videos.

[@MartyBCNB]

Bought an instant pot pressure cooker a few months ago... love it. Use it weekly now and it is a great time saver and makes some tasty food.

[@EpicenterBryan]

Do you have a favorite recipe for something we should try Freeze Drying?

[@Noclevername00]

Now this looks amazing!! Wish I was there too taste! Keep the videos coming!

[@EpicenterBryan]

It was yummy. Looking forward to cracking one of those cans open next st patrick's day.

[@Sticky745]

That looks amazing! I'll be on stand by until you guys sell those cans

[@EpicenterBryan]

Cans with our food in it is a no-go. But empty cans will happen. Still working out details but we have a pallet of them here now.

[@maryjane-vx4dd]

I think you can buy the fans mail order through Lamens Omish catalog/store

[@froggy2519]

keep up the great videos!

[@francoisdeslauriers4362]

Where can someone order this machine to close the cans as well as the cans and how much is this going for

[@DylanWarren1]

Damn that stew makes my mouth water, want !

[@EpicenterBryan]

What are you doing for Saint Patrick's Day 2018?

[@LLWW]

I love my electric pressure cooker it is an amazing time saver! You should try beef stew in it so yummy! i love what you did with the liquid too!

[@EpicenterBryan]

Beef stew is on that list thanks to your inputs! Got a good recipe?

[@LLWW]

My Semi homemade Beef Stew Recipe. 1 package McCormick® Beef Stew Seasoning Mix 1/2 cup flour 3 pounds beef stew meat, cut into bite size pieces 2 pkgs. McCormick® Slow Cooker Sauce Hearty Beef Stew with Savory Herbs & Onion 3 to 4 cups water 3 cups potato chunks 1 1/4 cups carrot chunks 2 medium onion, cut into thin wedges 1/2 cup sliced celery 1 cup sliced mushrooms Salt & Pepper to taste after cooked Mix 1/2 McCormick® Beef Stew Seasoning Mix with flour in plastic bag. Place beef stew pieces in bag and shake to coat. Then sear all coated beef in a hot oiled pan/ oiled electric pressure cooker. Do not cook through just brown and place on seperate dish afterwards. Place water, all vegtables, left over flour mix, remaining 1/2 of McCormick® Beef Stew Seasoning Mix, 2 pkgs. McCormick® Slow Cooker Sauce Hearty Beef Stew with Savory Herbs & Onion, and mix together. Add Seared beef and mix gently. Cook on stew/soup setting in pressure cooker till everything is tender and meat falls apart when pressed with fork. If you want more liquid add beef stock. Serve over rice or eat by itself. This is generally what I do. I mess with the vegetables and amounts all the time but this is a delicious place to start. :) Hope that helps!

[@heblokk374]

I'm totally convinced I want to get a freeze dryer, its just a matter of time and money (with the new pump) - Still Saving..

[@MidnightBabe54]

I have an idea for the next time you try this. Instead of cutting your corned beef into chunks try slicing it into maybe 1 inch slices against the grain so it will make the meat tender. I think I will try this. Great video!

[@EpicenterBryan]

Yes, I think that will be the plan. I've done some thai beef (not posted yet) and it turn out great that way.

[@maryjane-vx4dd]

Take two girls and shred it

[@maryjane-vx4dd]

Sorry for the spelling. It's supposed to be girls not gitls

[@maryjane-vx4dd]

Forks not girls. I pad keeps changing my spelling

[@thomasmunn4751]

I bet it would rehydrate a lot better (& faster) if you put it back into the pressure cooker to reconstitute. I'd love to know.

[@amandaytx]

You reduced down your fluid after cooking, what did you do with it?

[@EpicenterBryan]

Oh... I poured it over the vegetable trays before freeze drying. That way each batch had all the flavor of the broth when water was added back. That also contributed to the long dry time but it was worth it.

[@amandaytx]

Great, thanks. I have InstantPot and cooked mine last week in it also, so good, didnt do the juices though, next time I will. Trying some of the meat next load. You guys and gals do nice videos.

[@EpicenterBryan]

Thanks Amanda! More being edited, so stay tuned.

[@doctorprepperisprepared]

Excellent vlog. Where did the hand operated lid crimper / canner come from?

[@EpicenterBryan]

That's made by Gering & Son, and was purchased used. It has has since been upgraded with the "Torque Wrench" version for indication of seam pressure. More on that later.

[@iloveschicken6527]

Love your videos! Question please? When freeze drying, can you put parchment paper underneath? Thank you!

[@barbarakegebein1800]

I do all the time. I got bulk parchment paper that is pre-cut, like the aluminum foil sheets, from Sam's Club. I just pull out 2 sheets for each tray. They overlap about 2-3 inches in my large trays. Perfect for me and no cutting to fit. Each box has way more than is on a roll as well. I have even used it under paper towels when I have meat with a bit of fat still in it. I also put a layer of paper towel on top to stop splatter. Was very happy with the results.

[@NWHomesteader]

Thanks for doing this. I got several from fred meyers and want to try it. Eager to hear more about the cans. Will you rent out usage of the sealer too?

[@EpicenterBryan]

Yes, that's what we were thinking about for local customers. We will be working out details soon, but have a pallet of cans in stock now. We are also considering selling a few models of can sealers too.

[@joshuarayborn]

If you have the instant pot that makes yogurt, I have been freeze drying half my yogurt I make

[@aliciamcnamar8203]

could you share where you got your cans from and the can sealer?? I need them.

[@EpicenterBryan]

The sealer I have is made by Gering and Son. It's about $1200. The cans came from from a company who only sells full pallets of them (about 500). You might want to look around on-line. The industry size is a 603 by 700. If you are local and want to buy some call us and you can buy some of mine. Shipping empty cans is really expensive.

[@cherylliston3284]

that's so funny your doggy likes cabbage my miss Samantha did too if I had cabbage she would beg and beg for it

[@2005wsoxfan]

Use brown beer instead of water that will tenderize the Corned Beef.

[@jwise209]

50th like here, Bryan, freeze dry a taco truck burrito from California, Stockton has the best trucks in the state, or at least say hello!

[@EpicenterBryan]

Added to the list.

[@jenka_world6956]

I bet that dog had the Farts after eating that cabbage, LOL!

[@DareBehr]

So here's an idea - freeze dry all the stew items raw. Then cook them in your pressure cooker. The pressure and hot steam would rehydrate and cook the items.

[@Kellbell2109]

Ok, I have always wanted a pressure cooker but never pulled the trigger...did the veggies really only take a few minutes?

[@EpicenterBryan]

Yes. 2 minutes on high pressure. It does take about 3-4 minutes (as I recall) to get to full pressure though. And perhaps another 1/2 minute to release pressure... So it takes more time to load and unload than the actual cook time. Amazing!

[@Kellbell2109]

EpicenterBryan that is great!

[@EpicenterBryan]

Hey Kelly, we updated the text for the video to include links to the unit we bought. Janet also wanted the stainless pot (rather than the non-stick one that comes with it) so there is a link for that too. Lots of pressure cookers out there... there may be a better fit for you, but we are happy with the one we got (so far). We've done 2 more videos yet to be published using it. Stay tuned.

[@Kellbell2109]

EpicenterBryan Thanks for the update. I will check those out for sure. Looking forward to the other videos to come.

[@kensmith6329]

where are you guys located?

[@EpicenterBryan]

We are located in Eugene Oregon. Our actual address is 384 Wallis St. Suite 2 - but we occupy both unit one and two. Our main entrance is through the office in unit 2. Find us and get directions through Google or give us a call. Be advised, we are a warehouse so please give us a "heads up" if you plan to drop by. You can always order on line and select "local pickup" and "pay at pickup" if you want to get your order in and pay when you come to pick up. Or give us a call...

[@sandrachurchill-reis6046]

try putting it back in pressure cooker to hydrate again. Pressure cooker tends to push liquid into meats

[@EpicenterBryan]

That's a great idea. We will try it next year.

[@bluenorthnw]

So if I come in on a weekday, can I meet the dog who eats more vegetables than my kids do?

[@EpicenterBryan]

Yes. The puppy beast is here pretty much all week! Please give us a heads up that you would like to drop in. We try to discourage people from dropping in on Mondays (since people shop all weekend and we have lots of orders to fill on Mondays). We are pretty "incognito" and don't put a sign on the door unless we know a local customer is dropping by to pick up an order. Some people get that, some don't. Local customers are always welcome though...

[@GunsKnivesandBeer]

Why not use retort pouches and vacuum seal instead of bulky cans? You'd save 60% of the space and you could ship 1000 retort bags in a large USPS flat rate box for the cost of shipping two cans.

[@EpicenterBryan]

Bags work great and we do offer them as well as oxygen absorbers. But for some things like apple slices, the contents can get squished (broken) in bags and storing the bags becomes a bit more of an issue after you have done lots of loads. I have started using jars for some things that I know I will be using a little at a time. It's nice they can be washed and reused. My plan is to use bags for small batches, jars for things I need a little at a time, and cans for things that come into season and I can do lots of (peaches for example).

[@falconuruguay4588]

Looks tasty, but I'm concerned that the pup is going to blow you guys up with all of the cabbage he ate!

[@gasmasher147]

Yep, dogs and cabbage is not a good idea in a confined area.

[@MrPlusses]

Gas Masher Not a good idea with humans either.

[@falconuruguay4588]

Gas Masher Must keep the dog away from all open flames afterwards, unless you want poor old Fido to become a true "rocket dog".

[@gasmasher147]

MrPlusses and FalconUruguay LOL I have a black lab and a beagle. Lab and cabbage will make you evacuate. I haven't figured out what the tiny beagle is eating that is so much worse.

[@MrPlusses]

Gas Masher Our Shepard had a BIG problem with the farts. His favorite dog food had a lot of filler in it. We switched to Gaines meat patties and for the most part the gas went away.

[@Noah-gn7dp]

What type of dog is he?

[@EpicenterBryan]

He is a Shitzu / Poodle mix.