PRODUCTION METHOD OF COMPOTE FROM PEAR AN QUINCE

摘要

A method of production of stewed pears and quince, characterized in that after filling into cans, fruit 2-3 min pour hot water at 85 ° C, followed by replacement of the water in the syrup temperature of 95 ° C, more jars and lids roll samoeksgaustiruemymi is heat processing without creating back pressure in open-type apparatus for cooling mode :, comprising water in an autoclave to a temperature equal to the initial temperature of water when loading the next batch of canned, with continued cooling in another vessel on the regime.