Assuming you used a recipe that is pH and density safe for canning then yes, you can thaw and can it.

However, the sauce has to be jarred hot for the processing time given to be valid so the jars will have to be fully thawed, all dumped into a pot, heated fully, re-jarred hot into clean jars with fresh lids and then fully processed in the PC.

Hope this helps.

Dave

It was mostly tomatoes with a few peppers, some corn and oregano and thyme. Since it is primarily tomato based which is borderline for pH with a water bath canner is there any reason why it would not be ok with a pressure canner?

Yes. It isn't just a matter of pH, though corn is very low. Density is also an issue and corn is one of the most dense vegetables out there. This isn't a tested recipe and so there's no way of knowing for certain an appropriate processing time. I suppose you could just pick a really long time, like that for creamed corn or even fish but then the risk is significant loss of quality.

You've already expended time, energy, lids on the frozen sauce. If you're not desperate for the freezer space, I'd leave it where it is. The money's already been spent.

If freezer space is tight, I'd thaw the sauce, bag in freezer bags, lay to freeze flat and then stack.

Carol

Agree that with the corn, very unusual for marina, the issue changes. Density - time required for full heat penetration - is the most important issue with pressure canning, not just the corn but the thickness of the sauce over-all. The necessary processing time would more than triple from 20-25 min. to 85 min. and quality would decline substantially.

Your best bet is to do as Carol suggested - freeze in flat bags.

Dave