I don't know if you have Kroger stores in your area, but their Kroger brand "All Natural" sour cream is by far the best tasting one I've found. Reason is simple, IT'S simple, IIRC the only ingredients are cream, milk, and cultures. No gunk or filler. It does not, however, keep as long as the kind full of gunk and fillers.

Unlike apples, papaya is not an acidic fruit. It isn't even a borderline acidic food. Its pH is 5.20 - 6.00 so quite a bit of acidification is required to make it safe when canning. NCHFP calls for a minimum of 1/4 cup bottled lemon juice (lime would also be safe) to each quart. Pureeing it prior to canning would seem to further complicate the safety issues because you would be adding both density and heat penetration issues to the mix. Dave

You'd just use the same recipe - the apple butter recipe - and add cranberries in any proportions you wish. Both fruits are quite acidic so there are no safety concerns or alternate canning methods required. Dave

I know that this is 3 years later but I figured it was worth knowing. Also sorry in advance for the long post. I like to be exact. At room temp butter can be mixed 1/2 and 1/2 with oil in a mixer(on high) to help it stretch. A 1/2 lb of butter to 1/2 lb of Olive Oil/Canola Oil works well for my stand mixer. I imagine that whisking vigorously would do the same thing. If you don't mix it very thoroughly then your butter will be lumpy straight out of the fridge. This makes it just like the spreadable canola butters only it's cheaper. Roasted garlic is preferred if you don't like the spicy-ness of raw garlic. I tried rachelellen's suggestion and it is super yummy! I like to add whatever italian type seasoning that I have alot of to the butter. My hubbie loves them all. This is the best recipe I've used for making roasted garlic: http://simplyrecipes.com/recipes/roasted_garlic/ "Roasted Garlic Recipe Prep time: 5 minutesCook time: 30 minutes METHOD 1 Preheat the oven to 400�F. 2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. 3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400�F for 30-35 minutes, or until the cloves feel soft when pressed." I like to simply squeeze out the wonderful mushy garlic and mix with my butter/oil recipe using 1 head of garlic per stick. A lb of butter doesn't last that long in the fridge. For clarification: 1lb of butter is 4 sticks or 2 cups.