The tucuman is a popular fruit in Amazonas state, and its pulp is mainly used to compose the filling of a sandwich called “x-caboquinho” or tapioca. Every year in Manaus, approximately 367.8 tons of fruits are commercialized, of which approximately 53.4% are sold as sliced pulp, which shows the consumer’s preference for convenience. Despite the popularity and the trade volume, references of the processing of tucuman pulp are rare. Therefore, it was established as the goal the development of the canned tucuman by setting the parameters for the proper processing, in order to provide a practical and quality product. In the experiment, we used a central composite design for three independent variables: sodium chloride concentrations (1 to 4g.100ml-1), sucrose (0 to 6g.100ml-1) and time pasteurization (10 to 30 minutes). For that, the tucuman bleached pulp was inserted in glass bottles, and the cover liquids (water, sodium chloride, sucrose and citric acid) were added. Then, the processes of exhausting and pasteurization were performed at 95 ± 2°C according to the times set out in the experimental design. After 30 days of storage, the canned tucuman were evaluated for pH balance, vacuum, commercial sterility, and the effect of the sodium chloride content in brine and sucrose, in addition to pasteurization time on the hardness, color parameters (L*,a*,b* e h*) and sensorial parameters (color, texture and overall) of the tucuman pulp. Regarding food security, commercial sterility was achieved in all the canned pulps, and the balance of pH ranged between 4.0 and 4.1. Within the ranges studied for the three variables, none had any statistically significant effect (α=5%) in the analyzed responses of hardness, color and sensorial parameters. Thus, the formulation chosen as the best one was the one with the highest average in sensory acceptance and the lowest levels of sodium chloride.