Leaving pits in canned peaches

[Redbone]

About a year ago, I found these beautiful canned (glass jar) Spanish peaches in red wine syrup at Marshalls. They were whole, skinned peaches with the pits left in, which gave the syrup a wonderful almond flavor. I'd like to replicate this product at home. I've always read that peach pits contain cyanide--so is it safe to leave them in? I feel like the texture was more appealing with the peaches left whole...

[Kathi]

Hmmmmm! What is your recipe for the liquer?
Thanks!

[Atomica]

Same with apricot pits, but we save them and make a liqueur out of them every year (tastes like almonds). We're just now starting our pit-saving for the summer.

[Kathi]

Apparently you don't need to worry about it!
http://www.solutions.uiuc.edu/content...

[toodie jane]

Mom's trick was to crack a few apricot pits into each batch of jam. Really enhanced the flavor.