4 qt. pears
1 lemon
1 orange
2 apples (lg.)
1 can crushed pineapple (medium)
1 lb. raisins
1 c. vinegar
5 lb. sugar
2 tbsp. each cloves, allspice, cinnamon

Grind pears, lemon, orange (also the rinds) and the apples and peelings. Add pineapple, raisins, sugar, spices and vinegar. Cook over low heat until thick and tender. Seal in 14 pint or 7 quart jars as preferred. I usually make 2-3 pies and freeze them rather than can all the mincemeat.