Of course, this seed (maybe most seeds) has a trace amount of arsenic.
sundevilpeg wrote:Of course, this seed (maybe most seeds) has a trace amount of arsenic.
Not arsenic - cyanide. And it's more than a "trace amount":
" A study of the toxicity levels of peaches and apricots clearly shows that 13 to 15 raw peach pit kernels would get you into the lethal range for adults, Dr. Margaret Dietert (associate professor of biology at Wells College, Aurora, N.Y.) said. . .
"For children, around 15 percent of the adult level could be lethal, because they are extremely susceptible."
To Prepare Fruit — Wash and peel fruit. Cut peel in thin strips into a saucepan. Add cold water and simmer, covered, until tender (about 30 minutes). Drain. Remove seeds and membrane from peeled fruit. Cut fruit into small pieces.
To Make Marmalade — Sterilize canning jars. Combine peel and fruit in saucepan, add boiling water and sugar. Boil rapidly over high heat, stirring frequently, until the temperature measures 8°F above the boiling point of water (220°F at sea level), about 20 minutes. Remove from heat; skim. Pour hot marmalade into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
justjoan wrote:i'm not a canner, but a quick google search found several lemon marmalade recipes which had the seeds wrapped in cheesecloth. each recipe mentioned that the seeds contain a lot of pectin. i would do more research if i were you, OP, before abandoning the seeds....
Cathy2 wrote:sundevilpeg wrote:Of course, this seed (maybe most seeds) has a trace amount of arsenic.
Not arsenic - cyanide. And it's more than a "trace amount":
" A study of the toxicity levels of peaches and apricots clearly shows that 13 to 15 raw peach pit kernels would get you into the lethal range for adults, Dr. Margaret Dietert (associate professor of biology at Wells College, Aurora, N.Y.) said. . .
"For children, around 15 percent of the adult level could be lethal, because they are extremely susceptible."
Thanks for the correction, I knew it and blew it.
You don't see the seed kernel for peaches and apricots used in contemporary recipes, though you do in older.
Regards,
ronnie_suburban wrote:justjoan wrote:i'm not a canner, but a quick google search found several lemon marmalade recipes which had the seeds wrapped in cheesecloth. each recipe mentioned that the seeds contain a lot of pectin. i would do more research if i were you, OP, before abandoning the seeds....
I'm 99% sure this is erroneous. Commercial pectin processors only use the peel. If there were any amount of useful pectin to be found in the seeds, you can bet they'd be using it, too. I have call into a business associate who sells pectin for a living. I'll confirm this with him but I'm fairly certain we've already had this conversation.
=R=
irisarbor wrote:Was at the Vernon Hills Costco yesterday, and they had Meyer Lemons (4 lbs ) for $7
I'd like to try marmalade, but I have found a lot of conflicting recipes.
Slice and soak for 24 hrs?
pectin, no pectin?
?