The article begins in the kitchen of Eugenia Bone, the author of "Well-Preserved," who does her canning in her SoHo apartment. She doesn't grow the fruits and vegetables she's preserving; she buys them at the farmers' market.
There is, of course, a difference between canning things that are going to sit on the shelf of your pantry and those that will be stored in the refrigerator. You can quickly pickle a lot of things with very little effort if you're going to keep them refrigerated. This story was more about preserving ingredients for the year, requiring heating and processing the jars.
We wish there had been more tips about that (the boiling and sealing bit), since that's the intimidating part for us. But it's still nice to read about urbanites who are putting up food, even if it didn't come from their backyard.
• Read the article: Can It, Preserve It, Pickle It, Savor It, from The New York Times