In this edition (the first was published in 1980), new data on the technology and technology of preserving fruits, vegetables, meat and fish have been introduced into the chapters. Peculiarities of concentrated tomato products and juice production, modern effective methods of juice purification, clarification and concentration, new technology of candied fruits and jam production, cabbage fermentation and vegetable salting are described. New directions in the field of meat and fish canning are considered.