Second the pickling idea. Read a similar story that a food bank had a lot of excess fresh material. Thry had set up production through a commercial food processing site, had put labels on them, and were selling them online and at farmer’s markets. The proceeds were going back to the food bank. Zero wastage. They were also making things like sauerkraut, kimchee, and kombucha. Watermelon can also be juiced and the rinds pickled.

I imagine for food safety and liability reasons, you wouldn’t want to do it in someone’s kitchen. Plus, licensing fees. But you have a great story to tell (good health, zero waste, help food bank).

Quick search since you mentioned NM: www.newmexicofma.org/food_processing_permits.php