Delia Mincemeat questions

[Sleepybeanbump]

I've got the mixture brewing overnight but realiese I'm not quite clear about the process of putting in jars.
Once the mixture is cooled, and the jam jars are sterilised......assuming I sterilise the jam jars in the oven, should the jars still be hot when I spoon the mincemeat in? I'm thinking not, as this will warm the mincemeat up again.....
The recipe says add wax discs and 'seal'.
Does this mean just screw the lids on tight...? Or something more? Stuff I read online suggests you boil the jars to create a vacuum but this would re-cook the mincemeat.....
Sorry- first time doing it!

I make this every year but now I can't remember what I do...

I I put the cold mincemeat into warm jars (let them sit for a few minutes after coming out of the oven so they're not absolutely boiling).

I don't bother with wax discs, just put the lids on and it always seems to work.

The book says the mincemeat should be cold, but nothing about the jars. Her website suggests the jars should be hot from sterilising. You don't want to heat the mincemeat once the brandy has been added or the alcohol will evaporate and it's that and the fat that act as preservatives in the jars.

I would let the jars cool for a bit after you take them out of the oven but not get completely cold.

Yes a wax disc and then a lid is fine. It keeps for ages - easily until next Christmas.

I think the boiling the jars thing is an American technique.They go big in canning as a preserving technique and seem far more concerned about sterilising everything than we are.

I have just made mine and it's in the cupboard for 12 hours. I was going to use Kilner Jars, do I still need the wax discs?