Peaches turn brown after opening
Last year I froze peaches with my vacuum sealer. I can't remember, but I expect I doused them with some lemon juice to keep them from browning. When I defrost them, they aren't brown. The thing is, they are in one quart bags and we use them in the morning oatmeal so it takes a couple days to go through a bag. Each morning, the peaches at top of the jar are brown. I have floated lemon nice on top after scooping them out, doesn't really help. Still tastes good but oxidation is never nutritionally optimal.
Here's the question. I need the freezer space this summer for a side of beef, am willing to can peaches instead. I'd much rather do quarts for efficiency and cost of more jars. But will they turn brown on opening too or will they be more like a commercially canning peach in syrup that can hold once opened? Or should I just start thrifting for more pint jars now? My family never canned so I have actually never tasted a home canned peach, just my frozen ones. How does it differ?