Appreciate the thoughts, thanks. I think I see why you suggest not pureeing them first, Tim. I was confused by the instructions I was looking at which didn't call for pressing them like kraut. I spoke to someone doing the same thing right now and she had the same idea (to try next time). I think I found a work around. I have a french press coffee maker that is not in use... it fits the peppers and presses them down beautifully. I just transferred to that vessel last night, a few days into it. I ended up using something like 3-5 tspns of canning salt and maybe 1/3-1/2 cup water to 1.3lb peppers. I was a bit of a spaz, not sure I have the salt level right and not sure if the few days of floating pepper puree will do me harm... i guess we'll see what happens. One thing of note... I used about every color pepper under the sun. red chiles, yellow carrot, orange habenaro, green jalpeno and pablano, Czech black, etc etc... it sounded fun going into it. But as someone who has used more than a bit of paint in his day, I should've known what color I'd get when I mixed every color in the rainbow together! More or less shit-brown. Oh well, I'm sure it'll be interesting regardless. Thanks again.