Heat transfer is mainly influenced by can geometry and product type. Agitating retorts have been widely used for heat transfer for liquid foods. Since convective heat transfer coefficient is high, this leaves the container geometry the only option to increase heat transfer rate and decrease process time for quality improvement. This is even valid for agitation processes due to applied limitation in the rotation rates. A recent innovation for this purpose was the introduction of toroidal cans. Therefore, the objective of this study was to investigate the potential of novel toroidal can geometries in processing of liquid and solid-liquid mixtures during an end-over-end (EoE) rotation canning process to decrease process time and improve product quality. For this purpose, canning was carried out using custom built toroidal cans processed in a horizontal multi-process EoE retort system. The products processed were distilled water, black salsify-water mix and tomato - based mushroom sauce. Temperature changes of the products were recorded during the EoE canning, and the results were analysed for the heating rate. Combination of toroidal cans and EoE agitation process resulted in a significant reduction in the process time depending upon the viscosity of the product. The results demonstrated the effect of product viscosity and toroidal can geometry on reducing process time. These results were shared with industrial partners and stakeholders to evaluate the potential implementation at industrial scale for expected increased energy efficiency with improved product quality.