Refrigerator: If you will use the mincemeat within a couple weeks, store in a sterilized mason jar in the refrigerator. The beef suet may rise to the top of the mincemeat, this is normal and will only help further preserve your mincemeat. When you go to use your mincemeat in pies or tarts, you can stir it back in. You can remove it if you like, but for best flavor, do incorporate some back into your mixture.
Freezer: You can also freeze your mincemeat for several months in a freezer safe container.
Pressure Canning: For longer term storage (12 to 18 months), you may can your mincemeat using a pressure canner. With or without beef, if you are going to can this, it MUST be using the pressure canning method. Pack into hot, sterilized pint or quart jars, leaving 1-inch headspace. Remove any air bubbles, clean rims and adjust 2-piece lids. Process at 11 PSI for 90 minutes.