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. Jars are transferred to the second zone, where the jars are cooled in the upper row with the water temperature of 60 °C, which heats up to 78–80 °C and flows down, heating the jars in the bottom row of the second zone for 12 minutes. Jars are transferred to the third zone, where the jars are cooled in the upper zone with water temperature of 80 °C, which is heated to 95–98 °C and flows down, heating the jars in the bottom row of the third zone for 12 minutes. Jars are transferred to the fourth zone where the heating is carried out with air at a temperature of 150 °C and a speed of 8.0 m/s for 20 minutes. Then the jars 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 process the cans are turned upside down with a frequency equal to 0.33 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 12 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 охлаж
