Are white and yellow peaches different?

PennState Extension warns that preserving white peaches might result in a mushy cobbler.

White peaches are low-acid with a pH exceeding 4.6.

This gives them a sweet, delicate taste. Botulism-causing germs aren't killed in the canning process. 

Yellow peaches may be canned in a water bath or pressure canner, but white peaches shouldn't be.

You may still preserve white peaches for winter: Penn State Extension recommends chilling them

Peaches may also be dehydrated, however dried fruit has been connected to salmonella outbreaks.

OPERADOR DE DRONE AFIRMA QUE JOGOU VENENO EM EVENTO DE LULA: 2L