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Leaving pits in canned peaches

r
Redbone Jun 25, 2006 03:27 PM

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...

  1. k
    Kathi Jun 25, 2006 04:56 PM

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

    1 Reply
    1. re: Kathi
      toodie jane Jun 26, 2006 06:25 PM

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

    2. Atomica Jun 26, 2006 02:42 PM

      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.

      1. k
        Kathi Jun 26, 2006 03:46 PM

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

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