I canned 40 pounds of peaches yesterday. I followed the directions in the Ball Book of Canning and they all floated to the top with about 1/4 to 1/3 of the bottom of the jar just juice. I packed them in good and tight. I spent quite a time fitting them in nice and neatly. I took out the air bubbles with a thin spatula and covered with syrup to 1/2 inch of the top. Water bath for 30 minutes per directions.