canned or frozen peaches for peach butter?

[caedmyn]

I want to make some fermented peach butter, but since peaches aren't exactly in season right now, I'm going to use canned or frozen peaches. Which would work better? The canned peaches are canned with pear juice concentrate and water as syrup (I'd drain and rinse them). The frozen peaches have citric acid, ascorbic acid, and malic acid added. I know the citric acid won't affect the fermentation, but I'm not sure about the other two.

[dillonandmarasmom]

If you could get fresh frozen organic slices, that'd be ideal. I use frozen all the time. I would think sitting in juice in a can would alter them much moreso than being frozen.

[caedmyn]

I was planning on using the frozen peaches (not organic, but that's what I've got) but I wasn't sure if the additives would affect the fermentation or not I'm not really going for nutritional value here, just taste.

[caedmyn]

bump...any more opinions?