The objective of the study was to determine the effect of time (12 months at three-month intervals) and the temperature of storage (2–4 °C and 18–20 °C) on the content of canned poppy seed paste processed using sorbic acid. The sensory quality of processed material was also assessed. In the 100 g of poppy seed paste analyzed directly after processing, the content of dry matter was 58.7 g; total sugars 30.83 g; total acids 0.31 g; and of sorbic acid 0.07 g; the pH level in the processed paste was 5.23. The strongest effect of the one-year storage period was found in the decreased level of total acids (29–32 %) and of sorbic acid (64–74 %). The higher decreases were noted in the products stored at a cold-store temperature. The time and temperature of storage did not decrease the microbiological quality of the product assessed. The sensory analysis of poppy seed paste directly after processing was at a level of 4.9 points and did not change after the one-year storage at cold-store temperature. After the storage at a room temperature, the quality was insignificantly lower.