From your question it appears you want a shelf-stable (no refrigeration required) product with a long shelf life. There are a number a factors that will determine your products shelf life, to be clear, adding a seal is not the only requirement to create a shelf-stable product. The good news is that syrup has a low water activity, which means it will be easier for us to make it shelf-stable. My recommendation is to hot fill this product and use an induction seal. This process would then need to be validated with appropriate microbiological and sensory testing.

I can setup a process that will create the product you desire with a shelf life that you and your customers would be happy with. If you would like to go into detail I would be happy to schedule a call.

My family and I own a fourth-generation syrup manufacturing business, and I can directly help you with this question if you'd like to move to a more industrial process. Glad to discuss further if I can be helpful.