Method of sterilizing a pickled cucumber, characterized in that the jars with product after seaming is installed in the carrier as to avoid disruption of covers during the heat treatment and preheating is carried out with the product in the cans of the lower row of the first zone of the heat treatment dushevaniem water temperature 58-60 ° C, flowing from the top row of cans of the same zone and heated in the process of cooling water temperature of 40 ° C for 8 minutes, respectively, followed by transfer to a second zone where is performed a one TERM cooling cans are in the upper range of water temperature 60 ° C, which is heated during the swelling of these cans to a temperature of 78-80 ° C heats dushevaniem jars with product, located on the lower row of this zone, respectively, for 8 minutes, and a third zone where is performed simultaneously cooling the cans located in the upper zone dushevaniem water temperature of 80 ° C, which when heated by the swelling of the cans to a temperature of 95-98 ° C and heats the banks flows to the product located in the bottom row of the zone for respectively but 8 min, followed by transfer of the fourth heating zone heated air temperature of 120-130 ° C for 5 minutes, after which cans fed to the top row of the third zone for further heat treatment wherein the water heating cans after the first and second zones used to cool the cans in the top row, respectively of the second and third zones, and the water after being heated in the third zone cans used for mixing and heating the water to a desired temperature in all the cooling zones.Способ стерилизации маринованных огурцов, характеризующийся тем, что банки с продуктом после закатки устанавливают в носитель, обеспечивающий предотвращение срыва крышек в процессе тепловой обработки и осуществляют предварительный нагрев банок с продуктом в нижнем ряду первой зоны тепловой обработки душеванием водой температурой 58-60°С, стекающей от банок верхнего ряда этой же зоны и нагреваемой в пр
