Mothers’ Club to host Garden Potpourri

The St. Agnes Mothers’ Club will hold its 39th annual Garden Potpourri, one of the club’s biggest fundraisers, on Oct. 14 from 10 a.m. to 2 p.m. The Ruchalski family, at 28 Bulson Road, will host this year’s event.
Volunteer mothers from St. Agnes Cathedral Elementary School are gathering to can jams and salsas and create holiday decorations, including decorated pumpkins, seasonal lawn signs, Christmas ornaments and door wreaths that will be sold at the potpourri. 
This is the second year that the Ruchalskis have shared their home.  The event will also feature local vendors selling holiday gifts.
Canning for the Potpourri is already under way. The strawberry jam is ready and waiting. Last week mothers gathered at the home of Tanya Prince to chop peppers and begin canning the hot pepper relish, one of last year’s best sellers.  Salsa is up next. Gathering so early in the school year gives mothers a chance to catch up, share news and offer one another advice, event organizers say. 
This year the St. Agnes Mothers’ Club will share its secret recipe for hot pepper relish.

St Agnes Mothers’ Club Hot Pepper Relish:
Great on soft, mild cheese as an appetizer or as a condiment for a holiday roast

Grocery list:
2 green bell peppers
2 red bell peppers
10 large jalapeno peppers
Cider vinegar
Sugar
Fruit pectin

Supplies needed:
Dry measuring cup
Liquid measuring cup
Large sauce pan
Ladle
2 Large bowls
Jars, lids and ring seals*
Canning rack and canner

*Lids and jars must be sterilized. To sterilize, simmer lids and jars in boiling water for at least ten minutes while your jam is cooking

Remove and discard pepper stems. Cut peppers in half and remove seeds. Finely chop peppers.
(Note: When working with hot peppers wear rubber gloves).

Measure out:
1-1/2 cups each finely chopped green and red bell peppers
1 cup finely chopped jalapenos
1 cup cider vinegar
5 cups sugar

Use dry measuring cups to measure exact amount of prepared peppers and sugar, and liquid measuring cup to measure cider vinegar. DO NOT REDUCE THE AMOUNT OF SUGAR IN THE RECIPE; MEASUREMENTS MUST BE EXACT.

Add the peppers and cider to the sauce pan. Stir in one package of fruit pectin. Bring mixture to a full rolling boil on high heat, stirring constantly.

Add sugar to the mixture and return to full rolling boil. Boil exactly 1 minute.
Skim off any foam with a metal spoon.

Ladle immediately into prepared jars filling each to within a ¼ inch of the top. Wipe jar rims. Cover with two piece lids (lid and ring seal).

Place on elevated rack and lower into canner. Add boiling water. Water must cover jars 1-2 inches.
Cover and bring water to a gentle boil for 10 minutes.

Remove jars and place on a towel to cool completely. After jars cool, check seals by pressing centers of lids with fingers. If lid springs back, lid is not sealed and refrigeration is necessary.

Let sealed jars stand at room temperature 24 hours. Store unopened is a cool, dry, dark place for up to a year. Refrigerate opened jams up to 3 weeks.

OR COME TO THE MOTHERS’ CLUB POTPOURRI AND BUY A JAR!