A few years ago my brother, who always gave me “funny” Christmas presents, gave me a camouflage crock pot. I believe my response included something along the lines of, “I don’t hunt squirrels in my back yard like you, why would I ever use a crock pot?” and promptly returned that present, most likely by December 26th. It may have been the camouflage, but for some reason I didn’t see why I would ever need to use a crock pot. Oh how naive I was at 22 and in college, with lots of time to cook dinner every night.

A few years after that returned present and a full-time job later, I realized what the crock pot is all about. It really is magical. You layer ingredients in that ceramic crock in the morning and when you return home hours later, you can smell dinner from the hallway. It makes those chilly fall and winter days all the better, doesn’t it?

I think the crock pot was once perceived (from those thought they were above it like me) as an appliance for Midwesterners, who assumingly live on the farm and use it for things like pot roast. But it can do so much more than pot roast as evidenced by a Southern Style Feast, Pulled Pork Tacos, Lentil & Garbazno Stew, and Sweet Potato, Spinach & Chorizo Soup. You can expect some new crock pot recipes from me soon, but I would love for you to share your favorite crock pot recipes, I could use some inspiration!

I don’t use my crock pot on a weekly basis, but enough to make it worth while and although I didn’t quite get it 5 years ago, my Midwestern soul gets it now.

I recently attended a canning event at Lucia’s Restaurant, put on by Ball and it is safe to say that I’ve officially caught the canning bug. (I also got to see Melissa!)

Lucia, the owner and founder of Lucia’s Restaurant spoke to us about canning and my appreciation and interest in canning grew exponentially. I realized that canning was what once made eating green beans in February possible, what made gifts of jam such a special treat and that the entire canning (and growing) process brings us right back to where we need to be. Making our own food. Not adding corn syrup and preservatives to everything. And most importantly, enjoying local, fresh foods and supporting the farmers that support us.

Learnings from Lucia:

• Canning is all about “preserving local food flavors from farmers who care about the soil and the land”
• It extends the season – salsa in January anyone?
• Allows you to control what is in your food

Now, what to can? I thought it was only right to can something that I picked up at the farmers market so I set out to the Mill City Farmers Market with canning on the brain.

I came home with some fresh veggies, a $2 cucumber & mint springwater (excellent) and a few beets. I know most probably can in bulk but I thought it would be best to practice with a small amount. So I spent Sunday afternoon canning a whole 3 beets. My first canning experience went fairly well, though I’m confident next time will go much smoother – and maybe I’ll even can 10 whole vegetables!

Are you ready to start canning? Want to win a Ball Canning Discovery Kit?

Ways to enter:

• Leave a comment about what you would can with the Canning Discovery Kit
• Leave a comment about a family canning memory for an additional entry
• Tweet about the give-away (including @nutritionisteat) and then leave an additional comment letting me know you did so
• Subscribe to my blog and leave me a message letting me know you did so

I will randomly choose a winner on August 22nd. Good Luck!

Edited to Add: Congratulations Tricia! Please send me your mailing address and I’ll get the kit sent out to you!