Background: The aim of this study was to introduce a new and economical method for reduction of nitrate content in CANNED APPLES and pears.Methods: The nitrate content was determined before and after treatment with CaHPO4 ranging from 0.01% to 0.1% using spectroscopic method in 2015 in Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran- Iran. The effect of treatment time at three different time points (30, 60, 90 min) was determined. Sensory evaluation was performed using five-point hedonic scales.Results: Nitrate content in fresh fruit is significantly (P<0.05) lower than CANNED products; this may be explained by the effect of water for washing fruits during processing. The mean value of nitrate in CANNED APPLES were significantly (P<0.05) higher compared to the CANNED pears; this may be related to the type of fruits and its texture and composition. Nitrate content of CANNED APPLES and pears were decreased from 233.24±24.90 to 128.80±0.423 and 195.11±20.32 to 118.804±0.634 mg/kg, respectively. Different concentration of CaHPO4 did not influence sensory attributes of CANNED APPLES while overall acceptance of CANNED pears decreased only in 0.1% CaHPO4 (P<0.05). The most efficient time for treating by CaHPO4 was 90 min, but the most practical one is recommended 30 min. Addition of CaHPO4 did not change pH of CANNED samples.Conclusion: Application of CaHPO4 is suggested as a novel, safe and economical method for removal of nitrate in CANNED products.