FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The method envisages sequential heating in a 120°C air flow at a rate of 1.5 m/s during 35 minutes and showering with 100°C water during 15 minutes with subsequent staged cooling in baths with 80°C water during 5 minutes, with 60°C water during 5 minutes and with 40°C water during 7 minutes; during the whole process of heat treatment the jars are turned upside down with a frequency equal to 0.166 s-1.
EFFECT: invention allows to reduce the thermal treatment process duration and enhance the ready product quality.
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