Abstract: Capparis Spinosa L. is a medicinal plant and is used in the treatment of various diseases from canned products prepared in combination with its processed fruit buds, processed fruits and other ingredients considered dietary. The technology of dietary canned food made on the basis of caper fruit, which has therapeutic and prophylactic properties, has been developed, the chemical composition has been determined, and safety has been ensured. On the basis of theoretical studies, regimes of complete killing of microorganisms that spoil the caper and make it unfit for consumption have been found, optimal parameters of the sterilization process have been recommended. The optimal technology of canning capers is proposed.