FIELD: food industry.
SUBSTANCE: method involves heating fruits in jars in microwave field prior to pouring over syrup. Then treated fruits are poured over with syrup heated up to the temperature of 95 - 97°C with following treatment in microwave field and hermetic sealing. Holding in air flow heated up to 100 - 105°C as well as cooling in air flow with the temperature of 20 - 35°C and jar rotation of 0.166 - 0.2 s-1 follow.
EFFECT: proposed method allows reducing heat sterilisation process time.
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