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1. In a medium bowl, combine pears, raisins, onion, jalapeno pepper, ginger, lemon and salt. Stir to mix well.
2. Pack mixture tightly into a two wide-mouth glass pint jars, pressing down very firmly to compress. Add water to cover fruit mixture by about 1/2 inch.
3. Cover mouth of each jar with a coffee filter or small, thin dish towel secured with a rubber band. Let stand at room temperature away from direct sunlight for 2 to 4 days. Cover mouths of jars with lids and refrigerate for up to 2 months.