What are the best conditions for shelf life testing of canned olives?

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What are the best conditions for shelf life testing of canned olives?
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I would like to perform shelf life and stability testing on canned olives. The olives are in a vinegar solution with a two piece can packaging. Using a stability chamber, at what temperature and humidity should canned olives be tested and for how long? The olives are for local and for exporting.

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