The object of this study is the technology of canning melon using texture stabilizers and antioxidants. The task is to preserve the organoleptic and physicochemical characteristics of the melon during canning and storage. Conventional processing methods lead to the loss of texture, aroma, and color, which reduces the consumer properties of the product. The subject of the study is the effect of the concentration of calcium chloride, pectin, and blackcurrant extract on the textural, taste, and physicochemical properties of canned melon under various heat treatment modes and storage conditions. This paper discusses the optimization of melon canning technology aimed at improving its organoleptic and physicochemical properties. The effect of the concentration of calcium chloride, pectin, and blackcurrant extract on the texture, taste, and stability of the product during storage has been investigated. Optimal parameters for canning melon, including stabilizer concentrations (1.25 % CaCl2, 1.0 % pectin) and heat treatment mode (70 °C, 20 minutes) have been defined. It has been established that the combination of calcium chloride and pectin helps preserve the texture and improve the consistency of melon during long-term storage. It has been revealed that the antioxidant properties of blackcurrant extract help preserve the color and taste of the canned product. It has been determined that the optimal storage temperature is 4 °C, at which the product retains its characteristics for a year, while at room temperature the shelf life is reduced to 9 months. The results could be used in the food industry for the production of canned melon with improved characteristics. Optimal parameters are especially relevant for storage in high temperatures in the south of Kazakhstan