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.
Ingredients:
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:
Prepare tomatoes
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 ingredients
Combine all the ingredients in a large pot and cook at a simmer for 30 minutes.