I'm sorry to say that there is little to know tested and approved processing times for using cans. Not only is the process more complicated than using jars as special pre-sealing processing is required for a vacuum to form (contents must be heated to 170 degrees prior to sealing) but the processing times required for cans is generally longer than for jars. For example, canning most meats in pint jars requires 75 min. in the pressure canner but using the same size (1#) cans requires 99 min. Further all can processing is done in a pressure canner not a BWB canner.

These are two of the reasons why using cans rather than jars has fallen so far out of favor.

That said, some folks still choose to take the risk and do it by using the smaller cans but processing them for the full pint/1 lb. time. So if you choose to do it and assuming you do the pre-processing before sealing required to insure a vacuum forms, you would process your 10 ounce cans in the PC for the time called for that food if it was in a 16 oz pint jar. Follow me?

You can find the jar processing charts for all the foods at NCHFP and then you use those pint times for your 10 oz. cans. But please note that this is done at your own risk.

Dave

http://nchfp.uga.edu/how/can_home.html