Steven Feil wrote:If minerals are destroyed by heat then so are many, if not most vitamins. I know for sure that vitamin c is destroyed by heat.
Steven Feil wrote:
FACT: cooking DOES destroy some of the nutritional value of food. So the choice is this:
If you want immediate consumption the cold process is better.
If you want to make preserves then either one will work just fine.
I still think the cold processor would be the best choice since you still have to do the hot canning process to bottle it. Why cook it twice and waste all of that energy in the process?
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