Anything that is going to be processed for more than 10 min. does not require sterilized jars in the first place, just clean ones. Since tomato sauce is BWB canned for a minimum of 35-40 mins. (depending on the recipe used) - and the same amount of time is used for steam canning - you don't have to sterilize the jars.

" Could I pour the sauce directly from the slow cooker while it is still
on high into sterilized jars w/o further sterilization (steam bathing) ?"

But no, you cannot just fill sterilized jars and then skip the processing if that is what you are asking.

Dave

Hi Tigrik, it's tough not having a freezer!!

What recipe are you using? Many recipes designed for cooking and eating fresh or freezing are NOT safe for canning! No one can advise whether yours is safe without knowing the recipe and the source.

Second, the purpose of canning is not for sterilization. As described by a trusted source, the Ball/Kerr website :

"Just one step beyond cooking, canning involves processing food in closed glass Ball®canning jars at high temperatures. The heat interrupts natural spoilage by destroying food contaminants and, at the same time, removes air from the jars. As the jars cool, a vacuum seal forms – to prevent recontamination."

That is not something you can achieve with a crockpot and sterilized jars. :( Canning is not hard, but it is more complex and time consuming than freezing. It's also lots of fun and very satisfying!

Kathy

Not sure how much fun the canning is at 95F.

We make a very basic sauce, tomatoes only, nothing else, no salt even. Sometimes basil. Crock pot is great to thicken the sauce. Totally awesome device for that.

Thanks for recommendations.