FIELD: food industry.SUBSTANCE: method of producing cherry compote is after the packaging cans are rolled up with self-extinguishing lids and treated with heat by stepwise heating in hot water at a temperature of 65 ºC for 5 minutes, followed by transfer to a bath with water at 85 ºC for 10 minutes and with a solution of calcium chloride with a temperature of 110 ºC for 18 minutes. Next, stepwise cooling in water at 85 °C for 6 minutes, then in baths with a water temperature of 60 °C for 6 min and 35 °C for 10 min.EFFECT: invention makes it possible to sterilize canned food in open-type apparatus without the use of special carriers to ensure mechanical tightness of the cans during heat treatment.1 cl
