The work aims to optimize the production and preservation process parameters of Stauntonia chinensis and assess its shelf life. Orthogonal experiments were carried out to screen the optimal production process of fresh slices of candied stauntonia chinensis by taking sugar concentration, ultrasonic canning time and vacuum canning time as factors. The process parameters for the preservation treatment of fresh slices of candied stauntonia chinensis were screened out on the basis of an optimal candying process. Natamycin and sodium D-isoascorbic acid were added to the sugar solution, which was then vacuum packed and pasteurised. The product was prepared and tested according to the optimal process parameters. The optimal process parameters were:60 min ultrasonic maceration, 90 min vacuum maceration, 40% sugar concentration, 60 mg/L natamycin, 200 mg/L sodium D-isoascorbic acid and 30 min sterilization at 70 °C. The fresh slices of candied stauntonia chinensis produced under this process have higher safety profile and longer shelf life than commercially available products.