FIELD: food industry.SUBSTANCE: method for sterilizing cherry compote includes the installation of jars with the product after sealing into a carrier, preventing the lids from being torn off during the heat treatment. Jars are cooled in the top row of the first heat treatment zone with water at temperature of 40 °C for 12 min. Water, when the jars are cooled, can be heated to 58–60 °C and it flows down to the jars 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 by heating the cans in the bottom row of the second zone for 12 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, heating the cans in the bottom row of the third zone for 12 minutes. Cans are transferred to the fourth zone, where the heating is carried out by air at a tempera
