Diamond and sauce questions

Anyone here making diamonds and sauce? If so had a few questions. Have been thinning out variables to produce best product but was curious what everyone else is doing.

what size jars are ya using and how much product in a jar?
How much/often are you burping?
And how hot is surface jars are being stored at?

thx if there’s already a thread feel free to send the link I couldn’t find one

This site will answer every question you have.
Be prepared to do some reading and use the search function. I've narrowed the search down for you in the link. Read the OTSS tec and the Hot jar tec.
They have SOPs as well.

Thank you! Have been scouring through and searching but this will be a good read

bhcyeeyee said:

Thank you! Have been scouring through and searching but this will be a good read

Click to expand...

You're welcome. I made my first Diamond& Sauce a few months ago after being referred to that site.