To explore the heating process in food canning sterilization operation, the influence of the size change of the existing canned packaging on improving sterilization efficiency, energy saving, and consumption reduction was investigated. The flow field and temperature field were simulated and analyzed by ANSYS Fluent software, and the reliability of the simulation was verified by experiments. On this basis, the bottle shape of canned yellow peach was improved to improve the sterilization efficiency. The results showed that the temperature rising trend of the test results was consistent with that of the simulation results, and the maximum error was 3.5 degrees. The diameter of the bottom of the can was negatively correlated with the maximum flow rate in the tank. The smaller the diameter of the bottom of the can was, the higher the maximum flow rate of the liquid in the tank was. Under the same height and volume conditions, reducing the bottom diameter could improve the bactericidal efficiency. Canned cans with the bottom diameter of 52.5 mm had the best bactericidal effect, and the efficiency was 10.26% higher than that of cylindrical cans. ANSYS Fluent could accurately simulate the change of temperature field in the sterilization process of canned food, and provide the basis for optimizing the sterilization process.