FIELD: food industry.SUBSTANCE: method of preserving the compote from the plum is that the fruits laid in the jar are heated by cycling the saturated steam with a temperature of 105–110 °C for 80 s. Duration of the steam supply and holding cycles is 10 and 10 s, respectively. In this case, the outer surface of the cans is blown by a stream of air at a speed of 5–6 m/s, heated to temperature of 110–120 °C. After that, a syrup with a temperature of 95–97 °C is poured into the cans, subjected to their preliminary rounding-up lids and heating in a stream of air with a temperature of 150 °C and a speed of 6.5–7 m/s for 3 minutes. Then finish rounding-up lids and continue heating in hot water with a temperature of 100 °C for 6 min with further stepwise cooling in water with temperatures of 80, 60 and 40 °C, respectively, for 4, 4 and 4 minutes. In the processes of hot water heating and cooling, the banks rotate from the bottom to the cover at a frequency of 0.12 s.EFFECT: invention makes it po
