Fruit that has made it through the quality control stage is kept chilled until it is ready to be canned. The fruit is weighed and then assigned a grade in the process' subsequent step. The core is then removed, and the skin is done after that. After that, it is divided into smaller pieces. Now that the slices are prepared, cans can be sealed before being filled with the slices. After that, the cans are heated to a temperature high enough to both disinfect the cans and cook the fruit within. The cans are labelled after this is completed, and they are then put in storage. The completed item can then be shipped to the place where it will be sold. The goal of the canning process is to ensure that the fruit that is preserved is of a high standard and secure for consumption.

The following step is quality inspection; care is made to ensure that there are no rotting fruits in the batch. In order to facilitate further processing, the fruits are then kept at a very low temperature. The primary steps for canning fruit then begin. The fruits are first weighed in a weighing machine in accordance with the predetermined quantity that will be poured into the cans. The fruit's core, which houses the seeds, is then scraped out after they have been peeled and sliced into little pieces. The chopped fruits are loaded into the cans by a pick-and-place mechanism. In order to preserve the cans for a long time, the final stage also comprises complementary actions like sealing and heating them. The cans are next marked with the company logo before being placed in the storage area from which they would later be sent to the customers.

Ripe apples are selected by hand from the orchard in the first step, after which they are driven in trucks to the cannery. When it gets there, the apples are properly washed before being transported for quality inspection. Only apples of the highest calibre are sorted, and they are kept in a cool, safe environment. The apples that are kept in cold storage are sorted according to weight before being canned. The following step involves peeling each apple and slicing it into uniform pieces. These seedless bits are then processed into cans and placed inside glass bottles with the appropriate liquid preservatives. The bottles are then sealed, and the cans are then sterilised at the preferred temperature in the following step. The bottles are labelled and kept in warehouses until they are shipped out for sale after being brought back to room temperature.