Generally the words, “This is a really old recipe,” accompanies recipes for GOVERNOR’S SAUCE. In the early 1900’s GOVERNOR’S SAUCE was a popular sauce to put on your steak. Additionally, in the 1900’s this sauce was occasionally made with the last crop of tomatoes before the first freeze of which many of the tomatoes were green. As a result, some have called this sauce Green Tomato Pickles. As Emmaline read about the history of GOVERNOR’S SAUCE, she was excited to see that most cultures around the world have historically used GOVERNOR’S SAUCE over meat and meat pies. She was excited to add this recipe to her canning repertoire.
Beautifully canned pints of Governor’s Sauce.
This recipe makes approximately 17 pints of Governor’s Sauce.
11 pounds tomatoes
5 cups sugar
5 unpeeled apples
5 green peppers
5 red peppers
1/2 large cabbage
1/3 cup salt (2.5 tablespoons will be used first)
3 1/4 cups white vinegar
1.25 ounces pickling spice (mounded 1/2 cup)
1/4 tsp Chipotle pepper powder
Prepare Ingredients and Cook:
Core the tomatoes and run them through a food processor. Place the food processed tomatoes in a large pot.
Sprinkle 2 1/2 tbsp of salt over the processed tomatoes (save the rest of the salt for later).
Cover and allow the tomatoes to rest for 3 hours.
Drain the excess liquid from the tomatoes.
Prepare fruit and vegetables
Prepare the apples, cabbage, and peppers by processing them through the food processor. Be sure not to over process or it will become too liquid. You want nice relish-sized chunks.
Place the pickling spice in a spice bag or cheesecloth.
Combine all the ingredients in a large pot and cook at a simmer for 30 minutes.
Cover and allow to rest overnight covered on the counter.
Remove the spice bag and bring the GOVERNOR’S SAUCE to a boil. Now it is ready to be canned.
Canning Governor’s Sauce:
Fill the hot jars with GOVERNOR’S SAUCE leaving 1/2-inch headspace.
Use a chopstick to remove any air bubbles.
If you spilled on the edge or rim of the jar, use a clean cloth to wipe the rim clean.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath canner for 15 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your jars of GOVERNOR’S SAUCE have completed processing through the boiling water bath canner, use the jar lifter to remove them from the canner. Space the jars about an inch apart on a heat-resistant surface for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the refrigerator and use it immediately.
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
Do you want more Tomato Canning Recipes or Apple Canning Recipes?