I made some Italian pickled peppers over the weekend and I'm concerned about the lack of head space once the jars were canned.
I followed all the recipe directions, using wide mouth Ball jars. I couldn't pack the peppers too tightly without risk of them breaking, and I left the required headspace.
Once I canned them, the peppers cooked down a bit and now instead of being tightly packed they're floating, with about 1.5 inches of float off the bottom, with the peppers peaking up above the liquid on the top.
The peppers contain garlic, so I'm particularly concerned about whether this is really a shelf-stable pickle at this point.
For this batch, do I need to open the cans, combine the peppers and turn these into refrigerator pickles?
For the next batch, what should I do differently?
Thank you for your wisdom!