Preservation of tomatoes takes place by appropriate preparation of raw materials, packing in a container and sealing it with subsequent heat treatment. In the course of our studies on the suitability  of new varieties  for canning, we noted that all varieties  reacted differently  to heat treatment. For example, the forward variety, which has high taste qualities, had a sugar-acid index of 8,44,  compared to 7,04-7,51  in other varieties,  the tasting commission was estimated at 3,1-4,6 points, which is lower than other varieties, due to cracking of the skin of the fetus. After a year of storage, the sugar and acid index, depending on the variant, was 9,18-9,93, which indicates high taste qualities of the fruit. It was noted that the higher flavor qualities, regardless of the storage time, were in option 2.  For the varieties  Festive, Carat and Forward, the best was option 3. By the end of storage, it was 11,82 for the Festive variety, 10,51  for the variety Karat and 11,98  from Forward. According to the sugar-acid index of all the varieties studied, we distinguished Forward. We found that the sugar-acid index was higher than the taste, both before and after canning, in all varieties,  indicating  their high taste qualities. A higher score was given to variants 1 (control), 3 and 4. In variant 5, a sharper smell of garlic was noted.

A brief description  of weather  conditions  in 2012 is shown in the areas of pea production.  The reaction  of pea varieties of VNIIS, SOK breeding   at growing  in  different  regions   of  Russia  and Belarus is described.  The results of the meetings and the work, shops  with the leaders  of a number of canning plants are summa, rized.

The aim of technical specifications is the development of quality rating system of canned garlicky tomato in vinegar and tomato sauces with garlic, sugar, salt, and vinegar. The project of the technical specifications is developed for the first time inRussia.

The importance of production of fresh peas and methods of processing, technology for preparation of dried peas is highlighted in this article.