Joy's Pear Mincemeat

1 gallon crisp pears, peeled and cored
2 oranges, unpeeled
2 lemons, unpeeled
4 lbs. dark raisins
6 cups sugar
1 lb. margarine
1 cup apple cider vinegar
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
1. Prepare pint and half-pint canning jars by washing them and their lids; place jars in boiling water to sterilize and keep them hot until ready to use. Have hot water ready to warm the lids. If you are not familiar with hot water bath canning procedures, consult your home extension agent, or purchase The Ball Blue Book and study its step-by-step instructions. Canning is not difficult, but there are rules to follow.

2. Grind all fruit and raisins. Combine all ingredients in a large pot and bring to a boil. Cook until thick, stirring constantly to prevent burning. Seal in sterilized jars. Makes 16 pints. Use in 2-crust pies, fried pies, or turnovers.

Notes:
A recipe from our friend Joy Hennin who lives in Oklahoma. She's a sweet Christian lady. We know her and her husband from West Berlin, Germany, 1990-91.