Both canned and frozen peaches can be tasty substitutes when fresh ones are out of season, but for baking, there are a few ...

Only use yellow-fleshed peaches when canning because white-fleshed peaches are not acidic enough for canning. This recipe comes from the Ball Canning Back to Basics Book on page 116.

However, the high water content of canned fruit means its texture will change as it freezes, making it mushy as it thaws. For this reason, frozen canned peaches are probably best to eat within six ...