Storing mince meat

My mother made it with venison and canned it - you would have to consult a modern preservation source for that. My copy of "Joy of Cooking" from the 60's just says store in sterile jars and "The New England Yankee Cookbook circa 1939 says, " This makes 12 quarts and will keep indefinitely in a cool place." They advice letting it stand in a crock for a week before using. Good luck. PS no-one liked it except my father so the jars lasted a long time.