Two weekends ago my mom and I attended a canning workshop in Philadelphia. The two-hour class, run by food blogger Marisa McClellan, attracted a variety of participants: novice canners like my mother and I, and canning enthusiasts, ready to get to work. McClellan details her latest canning adventures in her blog, Food in Jars. Her book, of the same title, hits bookstores next month. After discussing her canning background, we got right to work. The subject of our class was pickled asparagus. I hadn’t anticipated the precautions and detail involved in canning. If not executed correctly, you encounter the possibility of a spoiled product. Properly preparing your brine and boiling your finished product in the jar are key to making a safe and delicious batch. As we set up our ingredients, McClellan said, envision the pickle you will want to taste in a few days. I imagined my ideal pickled asparagus experience. Did I want a spicy pickle? Garlicky? Only time would tell. I enjoyed customizing my batch, adding as much or as little red pepper, lemon and garlic as I wanted. The two hours flew by. My mom and I were excited to taste our creations. Exercising self-control, I waited the recommended 48 hours before sampling my asparagus. It was worth the wait. My batch had the perfect balance of sour and spice. I am still amazed at the simplicity and result of the process. My mom and I enjoyed the class so much, we signed up for the next one in May — strawberry rhubarb jam. If you enjoy cooking, or eating, I highly recommend canning! — Katie Skrzek, advertising and editorial coordinator, eFlyer USA editor