Canning — the source of jams, pickles and relishes that can seem tied to the last century — is on the upswing. There is a debate whether the trend stems from the tight economy or the local food movement, but its fans say the results are delicious.

Food blogger Cathy Barrow says she cans to enjoy fresh and local food through the winter, and into the next growing season.

"I guess it was four or five years ago, I started going to farmers markets five times a week," Barrow tells Linda Wertheimer. "And I get enamored of the food, I can't help myself. And there are only two of us, but I come home with enough for eight — so I had to learn to do something with it."

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