[2] The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning and heat sterilization.

The Christian Diehl Brewery, for instance, entered the business in 1922, producing Jerzee brand evaporated milk as a response to the Volstead Act.

Evaporated milk generally contains disodium phosphate (to prevent coagulation) and carrageenan (to prevent solids from settling), as well as added vitamins C and D. Evaporated milk is sometimes used in its concentrated form in tea or coffee, or as a topping for desserts.

Sections (b)–(f) of the code regulate vitamin addition, optional ingredients, methods of analysis, nomenclature and label declaration.

[9] The shelf life of canned evaporated milk varies according to both its added content and its proportion of fat.

For the regular unsweetened product, a shelf life of 15 months may be expected before any noticeable destabilization occurs.