This recipe makes about six half pints. 2 1/2 pounds ripe Anjou or Bartlett pears, cored and chopped. 1 8-ounce can crushed pineapple. 1/2 cup vinegar. 1/2 cup packed brown sugar. 1 cup golden raisins. 2 tablespoons finely chopped candied ginger. 1 1/2 teaspoons salt. 2 cloves garlic, crushed. 1/2 teaspoon each, cayenne pepper, ground cloves, ground cinnamon. 1/2 cup slivered almonds. Combine all ingredients except almonds. Bring to boil, cook and stir over low heat for 30 minutes, until thickened. Stir in almonds. Ladle into clean, hot half- pint canning jars, within 1/2 inch of tops. Seal according to manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling-water bath with boiling water 2 inches above jar tops. Remove jars from canner, place on wire racks to cool. After 12 hours, test lids for proper seal.