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| Does anyone know of any standards on canning with TVP (textured vegetable protein)? It's a meat substitute used by vegetarians, so it comes in forms similar to ground beef for instance. Any ideas on restrictions, quality, timing? |
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| No personal experience, just things I have read about it on other forums. 1) it would be re-canning already processed foods which isn't recommended with any foods for several reasons - unknown ingredients (fillers, stabilizers, etc), waste of energy, time and resources, etc. 2) it is soy so would have to be canned hot and then pressure canned not BWB canned so resulting quality would be very questionable 3) unknown processing times and no tested recipes available. I won't go into all the arguments and discussions about the health issues and dietary restrictions associated with eating much TVP as all that info is readily available on the web. Dave |
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| Thanks Dave. I don't think she wants to just can tvp (this is for a friend, not me), but she wants to use it in chili and spaghetti sauce for instance. So the pressure canning wouldn't be an issue, as that was the plan anyway. It's a shame they don't have any testing on this area. Thanks for the feedback. |
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- Posted by monique_ca z9 CA mothrlode (My Page) on Sat, Sep 7, 13 at 19:34
| I am a veg and MFP too. I would recommend that she make the chili and spaghetti sauce as meatless, following approved recipes, and just add the tvp when she cooks up the meal. |
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