FIELD: food processing.
SUBSTANCE: method includes processing of berries, packing in glasses. At the same time hot air is alternatively delivered through one half of the neck sectional area of a glass during 8-10 minutes within the interval of 15-20 seconds. The temperature of which is 120-130°C and waste air is drained out from another half of the neck sectional area. Thereafter processed berries are poured over with syrup in glasses, sealed and sterilised in an autoclave.
EFFECT: method allows saving time during thermal sterilisation of glasses.
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