I have been working on canning a drink I have been selling for the past couple of years. So far reception has been good. However to increase shelf life, cut down on costs and to be more environmental friendly, I decided to ditch plastic and go with cans.
I've done a lot of research so far and purchased all the equipment necessary to get started. However I have a little issue I am hoping someone can help me with.
I am currently using the Oktober Design can seamer for testing purposes. I plan to purchase a complete setup from Cask Brewing once my proof of concept is realized.
That said, are there any issues I should be aware of when canning a drink that is not carbonated or nitrogenated? My process is as follows:
What are your ideas of this process and am I on the right track?
I've done a lot of research so far and purchased all the equipment necessary to get started. However I have a little issue I am hoping someone can help me with.
I am currently using the Oktober Design can seamer for testing purposes. I plan to purchase a complete setup from Cask Brewing once my proof of concept is realized.
That said, are there any issues I should be aware of when canning a drink that is not carbonated or nitrogenated? My process is as follows:
- Nitrogen purge of the cans
- bottom fill cans using a can filling and purging machine (forgot the name of it)
- Seam can lids with MK16v2 can seamer
- Pasteurize cans in 160 degree F water for 15 minutes
- Apply shrink sleeve to cooled cans.
What are your ideas of this process and am I on the right track?
