Issue canning whole hot peppers.
I canned eight quart jars containing a variety of hot peppers. Per recipe instructions I put two slits in each pepper. The process went well, no problems, all jars sealed.
Because the peppers were whole there was air in them. After twenty four hours since the canning process was completed the brine has been soaking into the peppers so that now the jars are only two thirds full of brine. This means that a third of the peppers in each jar are now sitting above the brine level. I now have the jars upended after one day so that the brine can soak into the peppers that are normally sitting above the brine level. I do not know how much this matters (but I think it does) so I plan on doing this rotating every couple of days for a month so that the brine can flavor and mellow all the peppers in the jars as evenly as possible.
My question is how do I avoid this happening in the future while canning whole peppers? Did I do something wrong or miss a step? I already can sliced peppers and rings, so doing this instead is not the solution for me.
Thanks for any help.