Along these lines, there was a recent Brew Strong episode on canning. That was around the professional systems and the costs and whatever else associated with it.
Jamil talked about the DO levels that they get in the cans, and how different grades of canning lines would provide better or worse levels. For their stuff (Heretic brewing) he said that they were able to get down to the 35-50ppb levels, while a lower cost system may leave it in the multiple ppm levels.
I only bring that up, since I can only imagine that a home canner would be much higher levels than a pro system. Due to this, I think you would likely want to can condition the beer. Not that can conditioning would be a problem, I just think it might be the way that you would have to go to keep the stuff from oxidizing too quickly in the cans.