No-Peel Slow-Cooker Marinara Sauce

Hi, love this recipe. I have a question. Once this process is complete, could the jars be put in a pressure canner to preserve them for longer?

I love homemade marinara! I come from an Italian family and homemade tomato sauce is my number one comfort food. Couldn't live without it! What I love about this recipe is that it uses a slow-cooker so you don’t have to stand guard near the pot with your wooden spoon ready to stir. In a slow-cooker, the sauce will not burn or stick to the bottom! I also love it because it’s a great way to use up tomatoes, with plenty of sauce to refrigerate or freeze for another meal. There are a lot of EatingWell recipes that call for marinara, and it’s such a convenience when you can just reach into your freezer for this delicious sauce.

I was very skeptical about the "no peel" part, having tried not peeling my tomatoes in the past and still had to spend an hour or so picking out the cooked peel. But when you puree the sauce with the immersion blender - they disappear! 6 pounds of tomatoes filled my slow cooker before I cut and seeded them. I added a bunch of fresh basil too . I only gave this a 4 instead of a 5 as I reduced my sauce on my stove as the slow cooker was taking too long. But the finished sauce is delicious.