FIELD: food industry.SUBSTANCE: cherry compote sterilization method includes the installation of jars with the product after sealing into a carrier, preventing the lids from being torn off during the heat treatment. Cans are cooled in the upper row of the first heat treatment zone with water of 40 °C for 8 min. Water can be heated to 58–60 °C and flows down to the banks in the bottom row of the first zone, heating them. Cans are transferred to the second zone, where the cans are cooled in the upper row with water of 60 °C, which heats up to 78–80 °C and drains, heating the jars in the bottom row of the second zone for 8 minutes. Cans are transferred to the third zone, where the cans are cooled in the upper zone by water at a temperature of 80 °C, which heats up to 95–98 °C and drains by heating the jars in the bottom row of the third zone for 8 minutes. Cans are transferred to the fourth zone where the heating is carried out by air at a temperature of 140 °C and a speed of 8.0 m/s for 12 minutes. Then the cans enter the upper row of the third zone to continue the heat treatment. Water after heating in the first and second zones is used for cooling in the upper row of second and third zones. Water after heating in the third zone is used to mix and heat water to the required temperature in all cooling zones. During the heat treatment, the cans with the product rotate from the bottom to the lid at a frequency of 0.16 s-1.EFFECT: invention provides higher quality of final product.1 clСпособ стерилизации компота из вишни включает установку банок с продуктом после закатки в носитель, предотвращающий срыв крышек в процессе тепловой обработки. Осуществляют охлаждение банок в верхнем ряду первой зоны тепловой обработки водой температурой 40°C в течение 8 мин. Вода при охлаждении банок нагревается до 58-60°C и стекает на банки в нижнем ряду первой зоны, нагревая их. Банки переносят во вторую зону, где осуществляют охлаждение банок в верхнем ряду водой температурой 60°C, котор
