cyanide issues in fruit pits?
I am making jam from my choke cherries this year. The only feasible way I could think of to get the pits out of these tiny cherries was to simply cook them up whole until the flesh is well-softened and then pass it all throughout a sieve. I did the first batch through a screen using a spoon, and the second batch with the foley mill. In the mill some of the pits broke up.
I knew there is cyanide in stone fruit pits (and apple seeds). It seems that heat may destroy some or all of the cyanide, or not. Then the breaking of the pits got me a bit concerned. In the case of these tiny cherries we are talking about a lot of pits, so if cyanide leached out of the broken ones into the puree, and doesn't cook out, could it be enough to be an issue?
or does this fall into the "if this was dangerous, people would have died of it back in the day" category?