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The Preservation Kitchen

Who We Aregarden vegetables

We are trained chef’s that will guide you through the process of preserving your produce through canning, pickling, fermentation or dehydrating. You provide the produce, and canning jars, we’ll provide the space, equipment and expertise to get it done faster.

We will have guest speakers ranging from local chef’s, University of Tennessee’s Extension agents, local farmers, and other industry professionals.

canned preservesOne of the worst parts of making large batches of jam or jelly is getting your home kitchen dirty, then having to clean it.

With this opportunity your kitchen can stay spotless. Bring your goods here, do all the work here, get it done faster, and in an air conditioned commercial kitchen.

De-hydrating takes several hours so this will be done on multiple days during the week, canning can be done in a couple hours and is ready to take home upon completion.

Our kitchen is not licensed to package anything for resale, please do not plan on making large batches to be sold.

Contact:
Photo of Joseph BlauveltJoseph Blauvelt 
jblauvel@utk.edu
UT Culinary Institute
2712 Neyland Drive
Knoxville, TN 37996

The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

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