- Alum powder is a versatile salt that has skincare applications, aids in baking leavening and maintains the crispness of fruits or vegetables throughout the pickling process
- Our alum powder is pure, granulated, and useful in making your own pickle recipe, toothpaste, or even play dough.
- Topically, Alum powder is sometimes as an aftershave.
- Alum can also be used as a preservative for floral arrangements! Simply dip the fresh cut stem in Alum Powder and place in the arrangement.
- Product of the USA
- Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.
- Packaged in a facility that processes dairy, soy, peanuts, and wheat products.
From the brand
Wholesome starts with Hoosier.
For over 20 years Hoosier Hill Farm has focused on creating wholesome products with big flavor ingredients.
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Quality ingredients for you
Every Hoosier Hill Farm product has just what it needs and nothing more to elevate your meals without unnecessary additives
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Product Description
Make your garden’s goodness last all year
Stock your pantry shelves with homemade canned goods using our top-quality canning and preserving ingredients. Keep your pickles crunchy with Alum Powder and Pickle Fresh, and transform fresh beef into smoky, flavorful jerky with our Prague powders.
Recipe Ideas
Ingredients:
- 3 ½ tsp Hoosier Hill Farms Alum Powder (½ tsp per jar)
- 10 lbs cucumbers
- 3 pints apple cider vinegar
- 1 ¼ cup pickling salt
- 4 ½ quarts water
- 7 sprigs fresh dill
- 7 grape leaves
- 7 cloves garlic, peeled
Dill Pickles
Prep: 20 min | Cook: 1 hour | Yield: 7 Quarts
1. Prepare your canner & equipment by sterilizing jars and heating lids and rings. Fill the canner with water and bring to a boil.
2. In a large pot, combine 4 ½ quarts of water, pickling salt, and vinegar. Bring this brine to a boil.
3. Pack cucumbers into canning jars. They should be squeezed in tightly with little remaining space. To each jar, add 1 grape leaf, 1 sprig of dill, 1 garlic clove, and ½ tsp alum powder
4. Ladle brine into jars, leaving ¼ inch of head space at the top. Wipe the mouths of the jars clean, cover with lids, and tighten the rings.
5. Place filled jars into the canner and boil for 10 minutes. Allow jars to cool, then store pickles for 3 weeks before eating.