Turning your garden bounty into pickles and chutneys

Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow. When we were growing up, most everyone’s mother did some canning. This was before backyard vegetable gardens got so popular, so the main things they put up were pickles. My mother made relish with Jerusalem artichokes, they grow like weeds in the south and it’s a must for eating with greens, hamburgers and hotdogs. Also peach chutney, a southern interpretation of Major Gray’s mango chutney which is divine on turkey and for curries. Others made watermelon rind pickle -- they’d have parties just offering watermelon to get enough rind to pickle. Today’s watermelons have thin rind; making it hard to find this yummy treat. These canned goods had enough vinegar in them to make them easy to prepare safely. Check out recipes at educational websites, example peach chutney site : e d u.