Dave,
Let me rephrase my post. I did not dice the peppers I cut them into rings and then stuffed them in the jars till they were at the proper headspace.(at least I thought) I used my headspace measuring tool. No the directions were a cold load.

That's a raw pack and they're more inclined to float. In time as the peppers absorb pickling solution they will mainly sink. Any that remain above the liquid can be discarded or used if the peppers have been processed using a safe-tested recipe. That question hasn't been answered yet.

Carol

Carol,
The recipe I used was out of Ball "Blue Book Guide to Preserving". The directions for the waterbath canner came from the canner itself.

Stick with the Ball book for instructions. Everything in it is tested and approved (assuming it is a relatively current edition). Canner manuals are notorious for being out of date.

As Carol said the floating is normal when a raw pack is used - one reason why hot pack recipes are preferred by many. But yes they will be safe to eat.

Dave

I would check the NCHFP regarding use of your waterbath for most up-to-date info. Other than that it sounds like you're good to go. Give your peppers time to equalize and mellow in the pickling solution and they'll be fine.

Carol

Here is a link that might be useful: Using Boiling Water Canners