FIELD: food industry.SUBSTANCE: method of sterilizing cherry compote involves placing the cans with the product after seaming and placing it in a carrier to prevent the covers from being torn off during the heat treatment process. Cans are cooled in the upper row of the first heat treatment zone with water of 40 °C for 6 min. Water can be heated to 58–60 °C and flows down to the cans in the bottom row of the first zone, heating them. Cans are transferred to the second zone, where they are cooled in the upper row with water at a temperature of 60 °C, which is heated up to 78–80 °C and drains, heating the banks in the bottom row of the second zone for 6 minutes. Cans are transferred to the third zone, where they are cooled in the upper zone with water at 80 °C, which heats up to 95–98 °C and flows down, heating the cans in the bottom row of the third zone for 6 minutes. Cans are transferred to the fourth zone, where heating is carried out with air at a temperature of 140 °C and a speed of
