FIELD: food industry.;SUBSTANCE: after packaging in jars, fruits are exposed to heating for 100 sec by means of the cyclic supply of superheated water vapour with the temperature of 105-110°C into the jars. The duration of vapour supply cycles and the vapour holding are equal to 10 sec and 10 sec, respectively. During the entire process, the outer jar surface is blown with air heated to 100-110°C. Then syrup with the temperature of 98°C is poured into the jars, the jars are sealed and sterilized in an autoclave with two-stage cooling, with the continuation of the second stage of cooling in another container.;EFFECT: reducing the process duration, preserving the biologically active components of the raw material, reducing the amount of boiled and cracked fruits.;1 cl
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