Jello, and other questions

We love just about any flavor jello and I make it at least twice a week. How would I store this for long term storage?

I also purchased 25lbs of flour and can't remember for the life of me how to store it except in mylar and I don't use mylar. I do have a seal a meal with both large and small jar caps. Next time I am going to buy another 25 lbs, I am going to get a small bag for every day use. I would like to store them in gallon jars but dont have a sealer cap that large. I will be doing the same with sugar.

When I canned my beans, pintos, black, red, black eyed, northerns etc I used canning salt because of the dry canning. My next batch I want to use salt pork with a few of them. Do I still need to use the canning salt or would the salt pork be enough?

Also is there any place that sells bulk Jiffy mix or pancake batter?

Thank you for any and all answers.

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Jello, and other questions