You can make wine from canned, storebought peaches...there will likely be sulfite and sorbate added, so just opt out of initially using k-meta but add it when at the 30 day mark. Avoid any with benzoate on label. Use a canned peach that tastes the best to you. I was given a 5 gallon carboy of a seven year old peach port, made from DelMonte peaches. And it is amazing. Unfortunately notes were barely visible and I saw start date and the brand of peaches, and that is about it. Jack Keller has a recipe for canned fruit wine, I think.
Motto: quel che sara sara