If you want to stock up and do the canning, http://www.homecanning.com/ is a good resource for the basics of home canning. If you *don't* want to get into canning, scale the recipe down and plan on using it or giving it away within a few days. I have no idea how long any of this stuff lasts in the fridge if it hasn't been processed.
Wash, quarter, and core pears. Wash and cut lemon into quarters, removing seeds. Coarsely chop pears, lemon and raisins. Combine all ingredients in a large saucepot. Bring mixture to a boil over medium heat; reduce heat; simmer 40 minutes.
Ladle hot mincemeat into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 9 pints.
This one has a lot more ingredients, but it sounds gooooood...
2 quarts diced, peeled, cored tart apples (about 8) 4 cups cranberries (about 1lb) 1 14-oz pkg golden raisins 1 14-oz pkg dark raisins 1 11-oz pkg currants 1 12-oz pkg figs, chopped 1 1/3 cups ground and seeded oranges (about 2) 1 cup ground and seeded lemons (about 2) 1/2 cup chopped candied orange peel 1/2 cup chopped candied lemon peel 2 cups brown sugar 1 tablespoon cinnamon 2 teaspoons allspice 2 teaspoons nutmeg 1 teaspoon cloves 1 teaspoon ginger 1 quart apple cider 3/4 cup brandy 1/2 cup dry sherry
Combine all ingredients except brandy and sherry in a large saucepot. Simmer gently about 1 hour, stirring occasionally. Remove from heat; carefully stir in brandy and sherry. Return to heat and simmer 30 minutes.
Ladle hot mincemeat into hot jars, leaving 1/2" headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner. Yield: about 4 quarts.