APPLE COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: preservation method is as follows: after preliminary preparation and packaging of fruits into jars one performs the fruits pouring with 80°C water during 2-3 minutes. Then the water is replaced with 95-97°C syrup; the jars are sealed, put into the carrier ensuring mechanical air-tightness and undergo thermal treatment involving subsequent heating by way of staged showering with 80°C water during 4 minutes and with 100°C water during 12 minutes with subsequent cooling by way of spraying with 80°C water during 4 minutes, with 60°C water during 4 minutes and with 40°C water during 4 minutes; during the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s^-1.

EFFECT: compote sterilisation simplification and duration reduction as well as prevention of thermal breakage of jars.