Spicy Bourbon Maple Nectarine Salsa (Water-Bath Canning)

October 16, 2025 Sara St. Peter

Sweet-heat balance with smoky bourbon notes and a playful kick that builds. From our sugar woods to your table. 🍁

If summer had a soundtrack, this salsa would headline—juicy nectarines on lead, poblanos and jalapeños on harmony, and bourbon maple syrup laying down a smoky bass line. Balanced for flavor and safety, this recipe uses bottled lime juice (or 5% ACV) to keep acidity right where it should be for water-bath canning.

Altitude Adjustments

Elevation	Total Processing Time
0–1,000 ft	15 minutes
1,001–3,000 ft	20 minutes
3,001–6,000 ft	25 minutes
6,001–8,000 ft	30 minutes
8,001–10,000 ft	35 minutes

Serving Ideas

Fish or shrimp tacos with lime crema
Glaze for grilled chicken or pork
Cheese boards (cheddar, chèvre, manchego)
Quinoa bowls with black beans and corn

Notes & Safety

Use bottled lime juice or 5% ACV; do not reduce the acid.
Wear gloves for hot chilies; avoid touching your eyes or wiping your bottom🤣💥.
For thicker salsa, drain a little liquid at serving time—do not add thickeners before canning.

Tried it? Share your jars and taco nights with #MakeItMaple and #WoodsSyrup!