A process of making canned squid with sweet and sour sauce comprising the following steps: cleaning a plurality of fresh squid with tap water； slicing the squid into approximately 1.5-2 cm； frying the sliced squid for 2 minutes in a pan； sauteing onion, bell pepper using a vegetable oil in a separate pan to obtain a sweet and sour mixture； adding sugar, salt, ketchup, pineapple chunk, and cornstarch； filling cans with the squid followed by the sweet and sour mixture； steaming said filled cans to 80øC using a steamer； sealing said steamed filled cans； retorting said sealed cans at 120 øC for 40 minutes； washing the retorted cans immediately using running water； wiping the cans from any moisture； incubating canned squid for 10 days； storing the canned squid at room temperature.
