I am interested in the same problem/question...I have just been to a bulk
wholesale wharehouse to look for a large quantity of vegetable shortening
and noticed there are different preservatives as well as different oils
used by various manufacturers of this product. The recipe recommended by
Dr. Bill Wilson lists Crisco shortening specifically and I wonder if
anyone has experiance and/or information concerning the use of other
brands of shortening. Crisco is considerably more expensive.
 
 
mac