FIELD: food industry.
SUBSTANCE: method involves treatment of fruits repacked into jars with microwave field for 1.0-1.5 minutes. Then treated fruits are poured over with syrup heated up to the temperature of 95-96°C. Then the jars are treated further with microwave field, heated up to 95 - 96°C and hermetically sealed. Holding in heated air flow as well as cooling in air flow with the temperature of 20 - 35°C and jar rotation of 0.12 - 0.133 s-1 follow.
EFFECT: proposed method allows reducing sterilisation process time.
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