I want to modify [the 511 mix] a little bit. I don't like peat moss. Me neither! However, the mixes are not only about individual components but also about how they work together as a mix. Peat is only 1/7th of the 511 recipe, and because bark and perlite and not overly water-retentive, you do need something to hold more water and nutrients. There will be plenty of air in-between the particles of bark and perlite, more if you use coarse particles and less but probably still enough if you use finer particles. If you'll allow me a comparison... I am a financial advisor, and when clients tell me they do not like bonds (it is most often bonds they do not like, because of the low interest rates and good recent stock returns), I enthusiastically tell them "me neither!", but that probably everybody should have at least some because they play a role (providing diversification/hedge and down market protection). So, yeah, peat sucks (quite literally), but at 1/7th of the volume it's not going to be what determines the performance of your mix, and it does play its distinct role. I would (and did!) start with the strict 511 recipe because so many people have used it successfully for so long, and only modify it later in a thoughtful way if for some reason something does not work for me. An investing analogy again is index mutual funds, which is basically investing in the same proportions the market in its aggregate wisdom decided to invest. (Who am I to think that I can do better than all these smart people?) Then once you really learn the ropes and see how the mix behaves in your personal cultural growing conditions (something the market cannot know!), feel free to carefully modify the proportions going forward.

Since it lists humus first, it's the largest part of the soil, so I doubt it would be suitable as the primary component. Orchid (fir) bark in 1/8 - 1/4" is great for the gritty mix, but it is very uniform in size and very fast-draining for use in the 5:1:1 mix. If it was partially composted and quite fine, it would work well though. Al

The OP inquired about the Ball Complete Book of Home Preserving Pizza Sauce. In that recipe 1/2 cup of bottled lemon juice is called for. Since the recipe doesn't mention vinegar as an acceptable substitute, it shouldn't be used even if quadrupled (which clearly would be unworkable for other reasons, taste and consistency among them). Since vinegar is mentioned as an acceptable (though not optimal) substitute in various plain canned tomato products, it can be used for those recipes. The problem is that some may conclude that the ratio of vinegar to lemon juice in those tested recipes (4:1) holds true for all other products containing bottled lemon juice, and that's not the case. That's why the NCHFP says not to switch vinegar for lemon juice [barring those recipes where vinegar has been specified]. In an ideal world the USDA/NCHFP would have communicated more clearly the rationale, but they're over-stressed and under-funded and sometimes they aren't as clear as they'd wish to be. The Chunky Basil Pasta Sauce was developed and tested by Ellie Topp using red wine vinegar and red wine (which is also an acid). A scientist with a PhD in experimental foods, she has the skills and resources to develop new approaches to canning. Canning rests on science and verification, not assumptions. It is an evidence-based discipline. It can be very risky to conclude without proof that one can transpose a method or ingredients from one recipe to another. Perhaps red wine vinegar in some unspecified amount could be used in other recipes in lieu of lemon juice, but only lab testing would confirm that fact. There's no sense in arguing a hypothetical. I think this discussion has begun to get ugly, which is not a good thing for Harvest. I hope we can all just let it go. Carol

"Healthier" is so subjective....so you'll have to define that for yourself. Yep, you can use coconut oil. I use it all the time in baked goods. Without a peek at the entire recipe you could probably start with reducing the amount by 25%. When I first started using coconut oil (in the 90's) the label suggested you could generally reduce the amount of vegetable oil in a recipe by 25% if you substituted it with coconut oil, and get the same results. If a quick bread recipe calls for 1 cup of fat/oil I'll generally reduce it by 50%, but more reduction than that and I may need to add something like flaxmeal, chia seeds or chia seed gel, unsweetened applesauce, agave nectar, or kefir/yogurt/buttermilk, to help maintain moistness. Low-fat or fat-free baked goods tend to dry more rapidly. Your other option is to choose low-fat recipes. ZUCCHINI LEMON BREAD (Note: I have also used this recipe for muffins and reduce the baking time.) 1 c. all-purpose flour (I substitute freshly-milled spelt) 1-1/3 c. whole wheat flour 2 t. baking powder 1/2 t. baking soda 1/4 t. salt 1/4 t. ground ginger 1/4 t. ground nutmeg 2 large eggs 3 T. vegetable oil 1 c. sugar (I use 3/4 c. palm sugar or 1/3 c. agave nectar) 2 T. lemon juice 1 c. packed shredded zucchini (1 med. zucchini) 1 T. grated lemon peel 1. Heat the oven to 350-degrees F. Grease a 9x5-inch loaf pan. 2. In a large bowl, mix both flours, baking powder, baking soda, salt, ginger, and nutmeg. 3. In a medium-size bowl, beat the eggs, oil, sugar, and lemon juice until well blended. Stir in the zucchini and lemon peel. 4. Add the zucchini mixture to the flour mixture, stirring just until moist. Spoon the batter into the prepared pan. 5. Bake for 45 to 50 minutes, or until a toothpick inserted near the center comes out clean. Set the pan on a wire rack to cool for 10 minutes. Turn the bread out onto the rack and cool completely. Makes 16 slices. Per slice: 148 cal, 3g pro, 26g carb, 4g fat, 27mg chol, 143mg sodium. I make this recipe a lot in the summer when zucchini are plentiful. MICROWAVE ZUCCHINI BREAD RING (source: Pillsbury \- Summer\-Sational Side Dishes) 2 T. dry bread crumbs (I use almond flour.) 3/4 c. Pillsbury's BEST All Purpose or Unbleached Flour (I use spelt) 3/4 c. Pillsbury's BEST Whole Wheat Flour 3/4 c. sugar (I use palm sugar or 1/4 c. agave nectar) 1 t. baking soda 1 t. cinnamon 1 t. salt 1/4 t. nutmeg 1/8 t. cloves 1/2 c. milk 1/2 c. margarine or butter, softened (I use 1/4 c. coconut oil) 1\-1/2 c. (1 medium) shredded zucchini\* 2 eggs Grease 6\-cup microwave\-safe ring mold.\*\* Sprinkle evenly with bread crumbs. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and all remaining ingredients. Blend at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and crumb\-coated ring mold. Place in microwave oven on inverted microwave\-safe plate. Microwave on MEDIUM for 10 minutes, rotating 1/2 turn halfway through cooking. Rotate pan 1/4 turn. Microwave on HIGH for 2 to 5 minutes or until toothpick inserted near center comes out clean and bread begins to pull away from sides of ring mold. Set stand directly on counter top 5 minutes; unmold onto serving plate. 16\-servings TIPS: \*If zucchini is very moist, drain on paper towels before using. \*\*A 2\-quart microwave\-safe casserole can be substituted for ring mold. Place heavy\-bottom drinking glass, 2 to 2\-1/2 inches in diameter, in center of casserole. Nutrition: 150 calories, protein\-3g, carbohydrates\-19g, fat\-7g, cholesterol\-27mg, sodium\-190mg, potassium\-80mg Hope that helps you out... :\-) \-Grainlady