For years, my grandfather put Tabascos in his homemade ACV in coke bottles and corked it, put in top of their icebox. Now, may not be the intelligent way but was the mountain-man way: it worked. I use a little rice vinegar and some lime juice following Alabama Jack's conversions but I generally use about a pound of peppers for hab (mild) sauces so, a cup of rice vinegar or lime juice or lemon juice mixed, up the sea salt. Again, go for flavor, as others have said, as you likely already have, if you're storing in refrigerator. I pressure can, but don't do many straight-up purees because I don't want to mess with "fixing" it when grilling/cooking, just want it ready to go. I generally do a pint of puree per pepper, let it go at that and pressure can. But again if using vinegar, I prefer rice vinegar. Just my .02. Thanks and hope you have fun!