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More Flavor: Food/Wine Re-thinking Soup's Summer Jam-Off

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If you've ever gazed longingly at big bushels of farmers-market peaches and wondered how you could realistically ingest that much fruit while it's still fresh, consider this: it's surprisingly easy and fun to "put up" jams, jellies, and other preserved foods. Today's Re-thinking Soup lunch — the last one before the Hull House Kitchen goes on a six-week summer hiatus — focuses on home canning, as another step in ensuring that local, sustainable food is available year-round. Accomplished jammers are encouraged to bring their best jars to be judged by a panel of experts (ahem, that's you and fellow visitors) and to be auctioned off in support of this free, weekly community-building event.

– Audrey Mast

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