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Originally Posted by TheBlueRaja
IIRC - i heard that for every 10 minutes you boil vegetables they loose half their vitamin content.
I suppose thats why you should never boil soup....  |
aaaaaargh - there aren't many vegetables you have to boil for 10 minutes, where vitamins are important - tubers being the notable exception, potatoes are a source of vitamin C and sweet potatoes have vitamin A, for example..
- but the aaaaaaaaaaaaaaargh was really for the 'don't boil soup' instruction - the canning process involves pressure cooking the soup at 120°C for however long - boiling is only 100°C - what they mean is, we have already taken out most of the flavour, don't you go making it any worse
