General issues and production and technological foundations for the production of canned fruits and vegetables and healthy foods based on thermal sterilization, sugar canning, rapid freezing, drying, lactic acid and alcohol fermentation, chemical preservatives, as well as modern technologies based on membrane processes, the use of ultraviolet rays, high and ultra-high frequency electric current, ultrasound, etc. Technologies of deep and complex processing of fruit and vegetable raw materials, non-standard and secondary waste of processing industries are considered. The issues of the use of food additives and ingredients, technology for the production of products of increased nutritional and biological value are highlighted.