FIELD: food-processing industry. SUBSTANCE: method involves providing intake of mineral water from water source; stabilizing mineral water by introducing ascorbic or citric acid into mineral water at the rate of from 0.3 to 3.0 parts of acid per one part of bivalent iron contained in water, with water temperature being 5 C plus and minus 1 C; providing final stabilization by filling bottles with water to bottle neck edge in order to provide complete replacement of air before final sealing of bottles. Acid used also produces preserving effect. Method allows composition and curative properties of mineral water to be kept. EFFECT: provision for transporting of bottled water, prolonged shelf life and reduced production costs. 2 cl, 1 tbl
