My Review of the SodaStream Soda Maker

About a month ago we purchased a SodaStream, and after using it I wanted to share my review of this product.

While we try to live as naturally as possible, we still enjoy the occasional soda (okay, so the hubby likes one every day with his lunch too).  The thing that we don't enjoy is the enormous price tag or the waste leftover.  We don't live in a recycling state, so cans and bottles just end up in the trash.

I've had my SodaStream for about a month now, and here's the things I like about it so far:

• The price - Once you get passed the initial investment the maker and bottles, the price per unit works out to be much less than store bought soda.
• REAL SUGAR - in the regular soda versions, the sweetener is honest to goodness sugar.
• NO ASPARTAME - I'm a diet soda drinker, but like most people I'm scared to death of the potential risks of aspartame.  SodaStream's diet products are made with Splenda, and while some argue that it too is dangerous, the National Cancer Center has officially said that Splenda causes no health risks (at least at the time of this writing.  I'll update if I ever see that has changed).
• The flavor - I was really skeptical when it came to taste, but I've found that they really do taste just like the brand named versions.  I also like that you can control the amount of syrup/flavorings you use in your drinks.  Also, you can use your own flavorings to make terrific sparkling waters.
• No electricity required - Since we are planning to make the jump to off grid living in the next year this one was a biggie (I already have WAY too many gadgets and am going to have to downsize).
• Much less to store - In the space it would take to store just one 12pk, we have nearly 10 bottles of different flavorings, and each bottle makes approx 12 liters. 
• Quick & Easy - With this gadget you can literally make a bottle of soda in under a minute.  
• Reusable! - This one is huge for us.  Not only are the bottles reusable but the CO2 cartridge can be recycled and refilled.  One less thing in the landfills.

So what don't I like about the SodaStream?  Well, it's a big investment on the front end (units start around $80 each with the nicer looking units going for about $100). Extra bottles can be a bit pricey, and the bottles of flavoring are roughly $6 each or more.  

I am nervous about the unit's construction as well, being that it's mostly plastic.  So far it is holding up well and we'll just have to see how it does in the long term.

I do think that this is something that Prepper's should consider owning, not just the suburbanite or homesteader.  We read all the time about keeping morale up in a SHTF type scenario and to try to maintain a sense of normalcy while you are attempted to adapt to sudden changes in situation.  It seems like a silly thing maybe, but a bottle of your favorite beverage might just make things a little less stressful.  

Just my two cents really.

UPDATE 4/20/2012:  The SodaStream is still working wonderfully and the plastics seem to be very durable.  

My Recommendation for the Greatest Canning Book Ever!

Late last week I went to my favortie produce stand and got a box of peaches and a box of tomatoes for $15 and $12.  These are 25# boxes, so a real deal over store prices.  Of course, they are super fresh and HUGE pieces of fruit.

Today I finally got around to canning up my peaches, and if you've never done it before be prepared for a day of work!

Before you can do anything with them, peaches have to be peeled.  You do this by immersing the peach in boiling water for about three minutes and then into ice cold water.  The peels should slip right off by then.  It's still messy and labor intensive, but so very worth it.

So you are probably wondering about the name of this post if all I'm going to talk about is peeling peaches.  Okay, okay.  No need to be pushy.

I have a few canning books, but the one I grab first for everything and anything is the Ball Complete Book of Home Preserving.  This is THE book for the home preserver and covers both water bath and pressure canning.  There are over 400 recipes in the book as well. 

To use my peaches, I made Spirited Peaches, Peaches in Light Syrup and Peach Syrup, which can all be found in the book.  Last year I made an Asian Plum sauce (which is amazing in chicken stir fry), Zesty Peach BBQ Sauce, Wing Sauce, Bread and Butter Pickles, Strawberry Rhubarb Pie Filling, and Peach Pie Filling, just to name a few.  If you can or water to can, make sure you get a copy of this amazing book!

Dehydrating Celery.... Great for Soups and Stews

Celery has never been my favorite vegetable.  Slather some cream cheese or peanut butter on it or dip it in some bleu cheese or ranch dressing and I'll munch on it, but plain, no thanks!

Seldom do I buy celery unless I really need it for something.  Most recipes only call for a stalk or two and then you are left with the remainder of the bunch.  In my house, unfortunately, it hangs around in the crisper until no longer crisp and then finds it way out to the chicken house to be enjoyed by the flocks.  I really do enjoy it in soups and stews, but I generally just leave it out rather than risk the waste.

Not so any more.  I recently purchased the book Dehydrating Food, A Beginner's Guide, by Jay and Shirley Bills.  In it they dehydrate things I had never thought of, and list not only how to do it, how to store it, but also how to use what you've dehydrated.  If you've ever thought about drying your own foods, this is a great book!

Although I was not a newbie to the world of dehydration, my attempts had mostly been in the arena of jerky-making and creating my own "sun-dried" tomatoes.

So yesterday when I checked my weekly Kroger ad and saw that celery was on sale, I decided to go for it.  I bought two large, good looking bunches and brought them home to dehydrate. 

Following the instructions in the book for slicing 3/16" thick, steaming for 2-4 minutes, I placed the celery on the rack of my Snackmaster Dehydrator and turned the knob to the 135 degree setting for vegetables.  That was about 5pm.  The book indicates that it should take 12-15 hours for celery, but here in the south with such high humidity it usually takes a bit longer.

This morning around 8am I checked and most of the trays were dry.  The dry celery was put into jars and vacuum sealed with the Foodsaver jar vacuum.  The pieces that were still wet went back onto a single tray and returned to the dehydrator for a few more hours and when I checked them at noon they were all finally done. 

If you dehydrate your own vegetables you will quickly learn just how much water those veggies contain.  Two big bunches of celery dehydrate into a pint and a half of dried.  Placed into soup they will quickly hydrate back to regular size and still retain the nutrients of fresh. 

Now I have celery for my soups and stews without the waste, and that makes this country gal very very happy!

Happy dehydrating!