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At the farmer’s market you’re entranced. The stalls swell with the season’s natural bounty—corn, tomatoes, peaches, peppers—all the foods that taste right only when eaten at this time of year. You buy pounds and lug the harvest home. But as the shortening days slip by, those special $2 bags of veggies risk going to rot in your fridge. It’s enough to make a gourmet’s heart sink. What do you do? Can it. That’s what some people in the city are learning to do. It may seem like a lost art, but canning could be coming into a revival. “Putting up” food has an old-fashioned homey appeal, not unlike that of knitting, another noble homestead craft that has spurred a recent craze. This summer the Unitarian Church in Brooklyn Heights threw a couple “jam sessions,” and the Park Slope CSA (Community Supported Agriculture) group gave a tutorial for members last week. If you’re a believer in the importance of buying locally, canning gives you a way to have your cake and eat it too. Stock up on berries now, cook them into jam, and eat them in January without any guilt. Preserving food at home can even feel a little revolutionary in this era when industrially produced food is the norm.

Learn to can this Sunday at 2pm at the Wyckoff House in East Flatbush, Brooklyn, where the organization Just Food is sponsoring a free class. The same teacher, Classie Parker, will lead another workshop on October 7 at the Brooklyn Botanic Garden for a $31 fee. In Manhattan, you can register (for a whopping $90) to attend “Holiday Gifts from the Harvest” at the Institute of Culinary Education, held on September 30.