Hi Annette, I did address this in the post but you may have missed it. The sauce can be stored up to 1 week in the fridge and 3 months in the freezer (in freezer safe containers). Enjoy!

This recipe makes only about 2 cups worth of rhubarb sauce and is not meant for canning purposes as it is a small batch. It can be frozen in an airtight freezer safe container up to 3 months.

How many 8 ounce jars would this make? And how long would you water bath it for? I am just over 1,000 feet. Thank you.

I typically add enough drops of red food coloring to achieve a pale pink color (after taking the rhubarb mixture off the heat).

I say you can try, I have not done so, but leave out any sugar if you add the jello. It might be thicker than you like, but you can thin it out with water if that is the case.

Yes, you could do that. Because Rhubarb is high acid like tomatoes, you can just do a hot pack. Pack the hot sauce into sterilized hot jars and cover with lids (that also have been sterilized and are hot), then tighten the screw cap. As the jars cool down, you will hear them pop. This will be the seal forming on the jar. If you have any other questions, please feel free to send me an email. Thanks! Shelby