Canning has changed the way that I look at food in several ways: for one, I am more used to having food around. And even if what comes out of a jar isn't the centerpiece of a meal--the sauces, condiments, jams, and pickles have become indispensable in the every-day. Multiple times a day, I open jars--either something from the pantry or something in the fridge--to add to a meal. Canning has also made cooking easier, with some of the decisions about ingredients made months prior, at the moment of canning conception. When I got a craving for dessert on Monday night at 9:15 PM, I knew that I could turn to the pantry to provide for me. I plucked a jar of apple-cranberry relish, and looked at it for a few seconds before declaring that it would be just right in a galette. In fact, The Millennium Cookbook has a recipe for something very similar to this. I used their recipe for a walnut pastry crust, plopped down some apple cranberry relish, and thirty minutes later, we had (an albeit late) dessert. If it's been a while since you've had a galette, I highly recommend it: it's easier than a pie, less messy than a cobbler, and still a great platform for the fruit filling.
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