Analysis of statements on thermal canning processing:
Statement (I) is false: The rate of heat transfer and slowest heating point (cold spot) in a container depend heavily on BOTH container size and container shape (geometry, aspect ratio of height-to-diameter, cylindrical vs flat oval cans).
Statement (II) is true: Agitating, rotating, or shaking cans during thermal retort processing induces forced convection inside the liquid food, substantially accelerating the rate of heat penetration to the thermal centre and drastically reducing processing time.

Option analysis:

• Both Statement (I) and Statement (II) are true: Incorrect because (I) is false.
• Both Statement (I) and Statement (II) are false: Incorrect because (II) is true.
• Statement (I) is true but Statement (II) is false: Incorrect.
• Statement (I) is false but Statement (II) is true: Correct evaluation.