The present invention discloses a new method of packing and preserving fruits in liquid (fruit juice, syrup, water, etc). The method comprises packaging fruits, where the fruit is filled into a specifically formulated plastic container, topped with liquid, dosed with inert gases to enforce can integrity, seamed with metal can ends, and thermally processed to eliminate viable microorganisms. The process is unique in that by adjusting thermal processing parameters and manipulating the seam specifications, replacing the metal cans by a flexible and sustainable plastic can, becomes a practical alternative.
