Canning TVP?

[CarolG]

Hi all - I have a question please..

I have a product called soy curls. They are a soy TVP (textured vegetable protein), and they come dry. To use them, you just rehydrate, then flavor them any way you want. They are actually quite delicious when fixed.

I would like to rehydrate them, flavor them and then can them so I can just open them when I want to use them. Has anyone ever canned TVP? I presume that I would need to pressure can, but don't know that.. :yes2:

Can any one give me any guidance in this area? It's most appreciated. Thanks! Carol

[Jamie]

I too used to consume a large amount of TVP back when I was vegan. If I could suggest an article for you to read? There are many hidden dangers in soy products. Not to mention that over 30% of soy is GMO. It could end up costing you much more money in medical needs than you realize. I am not trying to offend, but to help. Can your husband tolerate almond or rice milk? The other issue specifically with TVP is that its loaded with MSG. Another dangerous additive in the american diet.

http://www.westonaprice.org/soy/index.html

Jamie

[CarolG]

Thanks Jamie - I'll take a look a the article :)

[NCLee]

Thanks for the heads up on TVP.

Better half is on thyroid meds. Recently learned that soy products can interfere with those meds, much like grapefruit does with some heart medications. I was planning to make some soy based yogurt until I learned about that.

Due to a variety of medical problems in our household we're on low fat, low cholestrol, low sodium, low sugar, AND NO MSG! diet. The last one is the kicker because it's hidden in so many packaged foodstuffs. Heck, it's in all but one brand of cornmeal, sold locally. (sigh) I shop with a magnifying glass so that I can read those tiny ingredients lists.

Lee

[CanNerd]

Regarding the canning aspect, it would have to be processed in a pressure canner after having been brought up to a full boil first before being put into jars. Assuming it survived that, the pressure canner would probably turn it to mush from the high temperature and pressure. And of course you have no idea what amount of time to process for. If you are wrong in guessing..........

[CarolG]

Wow - NCLee - you all really have a lot of dietary restrictions. We are mostly vegan, but do sin for cheese <g>. We have huge food allergies too so that adds a little bit of a twist. At one point we thought my husband was celiac and lactose intolerant, but turns out no celiac thank goodness. He takes the occasional Lactaid for the cheese :rolleyes:

Thanks CanNerd - I had a lot the same kind of thoughts about canning this which is why I thought I'd better ask...

[NCLee]

Carol, it isn't as bad as it may sound. Low fat means low saturated fat and cholestrol foods. In moderation olive oil, canola oil are OK due to their high levels of the "good" fats. Low sodium means lightly seasoned foods -- what everyone should be eating anyway. :wink: One person here was borderline diabetic - it's being controlled with diet - was able to get off the meds.

The main things we cut out was fast food and most fried foods. Cut way back on meats and increased vegetables and fruit. Our meals are often vegetarian. Even when meat is served, the focus of the meal is usually vegetable.

And we s-t-r-e-t-c-h meats. :) For example, for Christmas we usually buy a spiral sliced ham. After the guests leave, the leftover ham is broken down into pot-of-soup sized portions that go into the freezer. That removes the temptation to go overboard during the holidays.

So, while we're not vegetarians, the majority of what we eat is vegetarian in nature.

Lee

[Jamie]

For those of you with dietary challenges, that site may be of some help to you also.

Many,many issues can be helped and sometimes completely resolved with changes in our diets.Now, I am not talking about the normal diet changes that we all hear so much of, I am talking about the WAY you prepare your food. Also, there is a huge number of people that have been told they are lactose intolerant. Many times its not the case, drinking raw milk that is from pasture fed cows, can many times allow those same people to drink milk, eat icecream,cheese etc. without any further issues.

The site is www.westonaprice.org

I am in no way affliated, but I LOVE this site and use it for my own family.

[CarolG]

Hi All -

Thanks for the notes (been a really busy few days...)

I know what you mean about stretching the budget. I was a consultant for 4 years and just stopped traveling a year ago. Today we canned for the first time in that time - 15 years - Yay!!! It was so much fun... :yes4:

[NCLee]

Carol, canning is hard work, but I agree with you, it can be fun, too. Nothing like hearing that series of "pings" after the jars come out of the canner. :)

There's a lot of satisifaction to be gained from all forms of food preservation. If you haven't done so, branch out with freezing (use a FoodSaver Vacuum sealer for longest storage life), dehydrating (long shelf life- compact storage), pickling, brining, salt curing, root cellar (if possible) are some that immediately come to mind. Each has their pros and cons, as each food item has its best method of storage.

Lee