Canning pickled asparagus

I made my first attempt at water bath canning pickled asparagus last night. All six jars sealed, but I lost some liquid. Parts of some asparagus are above the fluid level. Is this unsafe since they aren’t covered in brine? I used 50/50 vinegar with just a little salt and sugar.

Ken, did you get this figured out?

Not especially about your pickles though recently, when we had a book promotion, the author said:

Angi Schneider said, " The food above the liquid line will probably discolor quicker than the food below the line. As long as the jar is still at least halfway full, it is safe to use. I just put these at the front of the pantry to use first. If a jar isn't at least half full, then put it in the refrigerator and use first.

I hope this helps.