FIELD: food industry.
SUBSTANCE: invention is related to preservation industry. The jars are subjected to staged heating in baths filled with 80°C and 100°C water and in a bath filled with a 120°C calcium chloride solution during 5, 5 and 35 minutes respectively. The jars are cooled in the same baths with 100°C, 80°C water during 5 and 5 minutes with continuation of cooling in another bath at water temperature equal to 60-40°C during 10 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1.
EFFECT: method ensures saving heat energy and water, the process duration reduction and the ready product quality enhancement.
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