FIELD: food industry.
SUBSTANCE: method involves preliminary treatment of berries prepacked into jars. Hot air is supplied through one half of the jar mouth cross section, used air is removed through the other half of the jar mouth cross section. Then treated berries are poured over with syrup heated up to the temperature of 60-65°C. Afterwards the filled jars are hermetically sealed and sterilised in autoclave.
EFFECT: proposed method reduces cans heat sterilisation process time.
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