FIELD: food industry.SUBSTANCE: invention relates to the canning industry, namely, the canning of sweet cherry compote. Method is characterized in that the fruits laid in the jar are heated by cycling the saturated water vapor at a temperature of 105–110 °C for 110 s. Duration of the steam supply and holding cycles is 10 s and 10 s, respectively. During the whole process of steam supply, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to a temperature of 110–120 °C. After this, a syrup of 95–97 °C is poured into the cans, subjected to their preliminary rounding-up lids, heating in a stream of air at a temperature of 150 °C at a speed of 6.5–7 m/s for 5 minutes. Then rounding-up lids and continue heating in hot water at a temperature of 100 °C for 8 min with further stepwise cooling in water at 80, 60 and 40 °C, respectively, for 5, 5 and 6 minutes. During hot water heating and cooling, the cans rotate from the bottom to the cover at a frequency of
