Abstract: In order to solve the problems of bitter aftertaste, soft and rotten flesh, and loss of flavor substances in traditional canned sugar water during processing, fresh canned sugar was selected as the main raw material, with honey, rock sugar, white sugar and other auxiliary materials. After raw material selection, cleaning, color protection, blanching, hardening, canning, and steaming, a new type of anhydrous canned sugar water was produced. Using fuzzy sensory evaluation as the indicator, the processing technology of waterless canned goods was optimized through single factor and Box Benhnken center combination design experiments. The results showed that the factors affecting the quality of waterless canned food were in the order of mixed sugar content＞cooking time＞canned food content, from highest to lowest. The optimal formula for optimizing the production of waterless soft canned food is a pot addition of 82%, a mixed sugar addition of 23%, and a cooking time of 11 minutes. Under these conditions, the resulting product has a unique pot fruit aroma, bright color, and a pleasant sour and sweet taste, and meets commercial aseptic requirements.