Can I thaw marinara and then pressure can it?
Hi. This summer we had a very bountiful tomato crop and we made some home made spaghetti sauce without meat added. We were going to can it but when we looked at the USDA guidlines it recommended pressure canning it and we didn't have a pressure canner at the time. We followed all the steps we would take if we were going to water bath can it by washing mason jars, sterilizing lids and hot packing the jars but then put the jars in the freezer.
So now we are running out of freezer room but we recently acquired a pressure canner. I was wondering if it would be safe to thoroughly thaw the jars and then pressure can them following USDA guidelines for meatless spaghetti sauce to free up some freezer space?