FIELD: food industry.SUBSTANCE: method of preserving plum compote is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 120 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. In this case, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to temperature of 110–120 °C. After that, a syrup with a temperature of 95–97 °C is poured into the cans, they are preliminary rolled by covers and heated in a stream of air at a temperature of 150 °C and a speed of 6.5–7 m/s for 5 minutes. Then the covers are rolled up and the heating is continued in hot water with a temperature of 100 °C for 10 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 6, 6 and 6 minutes.EFFECT: invention makes it possible to reduce the duration of sterilization, to reduce the unevenness of heat treatment, and also to prevent the thermal battle of the
