The handbook contains information on the classification of canned fruits and vegetables, on plant raw materials for canned food production, basic and auxiliary materials used in the production of canned food, basic data on the production technology of certain groups and types of canned food, including fruit and vegetable semi-finished products. Separate chapters contain materials on technochemical and microbiological control of canned food production, information on the waste of fruits and vegetables and ways of their use, storage modes and transportation rules for individual groups of canned food.