For ease of working with the peach, the" freestone" varieties pop right off the pit. then slicing is easy. Cling and semi-cling are a bit more difficult, (Slicing off of the pit into slices for canning, pie filling or jam) but still workable. If you have a lot of peaches to process the freestone will be quicker.

The later peaches are usually 'freestone' while the earliest ones are 'cling', Semi-cling being in-between.

Personally I like any of the 'Haven's, all are reddish versus yellow tinged.

I personally have a Reliance (supposedly the most cold hardy of all), it's a cling. It ripens about 2 weeks before any other peaches in my area. Very yellow flesh.

When canning, you prepare the same as freezing, except putting in jar versus freezing container. Just don't process more time than necessary. Most people will allow the peach jars to sit in the WB longer than necessary. Make sure to take the jars out of WB when time is up versus letting the water to cool before removing the jars.

Canned peaches will be 'mushier' than frozen, somewhat.

I have heard that most 'eating' peaches turn to mush in the canning process.

I have never found that to be true when canned properly. Either type - free or cling - and I have done it over the years with several different varieties with no problems unless I have let them get OVER ripe before canning.

A bit softer than fresh, yes but no softer than thawed frozen ones are and no way are they mush. And you can always use Pickle Crisp if you feel they are too soft.

Peaches may be canned either hot or raw. Personally I prefer hot pack because they don't float as much but others find raw pack more to their liking.

The only way to know if you like them or not is to try a couple of jars canned.

Dave

Here is a link that might be useful: Canning Peaches

Never thought of using the Pickle Crisp. Good idea. I'm making peaches preserves as we speak, from my Reliance tree. It's loaded this year, 1 tree probably 10 bushel.