In a bowl combine well with a fork, the flour, salt, baking soda and baking powder.Add the sorted cranberries. In a large bowl, stir together the shortening and sugar. Add the eggs and combine the mixtures well . Stir in the buttermilk, lemon rind and vanilla. Combine well. Add the flour-cranberry mixture and combine gently but thoroughly. Divide among 6 greased loaf pans 4 1/2 "x 2 3/8"x1 1/2" and bake in middle of preheated 350 F oven for 30 to 40 min. or until tester comes out clean. Let loaves cool in pans for 10 min. on rack. Loosen edges with knife and turn loaved right side up on rack and cool for 2 hours. Bread keeps wrapped in foil and chilled for a week. It may be frozen. Serve warm with softened butter.

NOTE: Bread is not very high. I think I would divide batter into three 5 1/8"x 4 1/8" x 2" pans and cook 45 to 50 min..