Summer’s all about lazing. But as the grasshopper learned the hard way, if you don’t store up splendor, you’ll regret it come winter.
Savor the sun ant-style with help from Hill’s Kitchen. The boutiquey cooking shop offers courses in preserving summer’s finest fare, led by chef and food chemist Brock Kuhlman.
The two-hour jam and jelly class turns local berries and stone fruits into long-lasting spreads with a look at savories to complement meat and cheese.
Pick up critical skills in the salsa class (both tomato and fruit versions), which also visits marinara sauce. Looking to broaden your scope? The pressure canning course tackles the remaining spectrum.
You’ll learn to navigate the equipment, seal via water bath for the long haul, and then sample it all at the end.
Hop to it.