You don't need to fill you canner to capacity.
If you are waterbath canning, the reason you need the water about 2" above the tops is because as the boiling water moves around, that ensures that your jars are completely submerged in the 212*F water the entire processing time. Otherwise, parts of the jars may be exposed to the air for a portion of the processing, which is not 212*F.
If you are pressure canning, the water needs to come up only a couple of inches on the sides of the jars. The steam created in a pressure canner brings the inside environment of the canner to much higher than 212*F... depending on the pounds of pressure, about 240*F or more. These temperatures are required to kill the botulism spores present in less acidic foods (those with a pH above 4.6) than more acidic foods.
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.