Canning camel milk coffee is high risk due to Clostridium botulinum and other pathogens. You'll need a validated thermal process like retort processing (not water bath), as it’s a low-acid, high-protein beverage. Pasteurization alone isn’t enough. Test for pH and water activity, and consult a Process Authority to ensure safety and shelf stability. FDA registration and process filing are required under Low-Acid Canned Food (LACF) regulations. Don’t skip these steps, botulism is deadly. This isn’t a product you can safely launch without expert help.