Question about doing my own canning

Both the rhubarb and strawberries are very acidic, so you should be fine BWB the mixture with the reduced sugar, but boyoboy does it sound like its going to be sour.

I would use a pressure canner but that is what I have experience with.

Water bath works perfectly for fruits and pickling, just not for veggies . For veggies you need a pressure cooker.

Water bath is fine.

You can cold pack them. Pour the hot sauce in your jars put the flats on and tighten the rings really tight. The flats should pop down. Just double check to be sure they sealed properly. If they don't they don't keep.

Problem is I don't have a pressure canner! Does anyone know the role of all the sugar they recommend in the recipes? I use the sauce on ice cream or yogurt so I really don't need all the sugar. Thanks!