Janet and I used our new pressure cooker to make 3 big batches of corned beef and cabbage stew and then we freeze dried it! We packed it in a total of five #10 cans with our new (used) toy – a can sealer!

The pressure cooker we bought is a Fagor 8-qt Multi Cooker (Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker). It can be found from this link:

We also bought an extra stainless steel pot for the same unit. It can be found here:

5 pounds of corned beef only took 1 hour in the pressure cooker. And the vegetables only took 2 minutes (once at full pressure).

We overloaded the vegetable trays though, so each batch took over 48 hours to dry fully in the Harvest Right. On one batch I let it go through a 24 hour cycle, and then broke the vegetables down over 3 trays rather than 2 and the batch time was more reasonable. Next time we know…

All in all were very happy with the broth and the vegetables but the beef was a bit tough – not at all like it was straight from the pressure cooker. Perhaps the beef in the other cans will not be quite as tough.

The recipe was as follows:
4 pounds corned beef brisket
1 onion chopped
1 tablespoon pickling spice
1 medium head cabbage chopped
6 carrots cut into 1/2″ pieces
8 small red potatoes cut in quarter
2 turnips cut into 3/4″ dices
1 rutabaga cut into 3/4″ dices

Benefits of Home Freeze Drying:

Introduction to the Harvest Right Freeze Dryer:

Details and Prices:



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