Freestone are certainly better for canning.
My problem was that I couldn’t eat 7 to 10 crates of peaches before most of them went rotten. Peach season was a pretty small window in the year in those days.
My mother canned her own fruit because a) we liked having out-of-season fruit for breakfast during the winter, and in those days either you couldn’t get it or it was just too expensive, and b) she was diabetic and any canned fruit she ate needed to have as little sugar as possible, and c) home-canned fruit was a hell of a lot cheaper than buying commercial stuff. The rest of the family were beneficiaries of the canned goodness for months every year.
White, white, white. White peaches are divine. Yellow are good too, but have a harsher flavour.
Peaches:
NSFW[spoiler]Peaches - Fuck the Pain Away - YouTube