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Alum is used for some older canning and preservation techniques, mostly pickles, but they've fallen out of favor for other preferable methods in general. As a flocculant it does have some interesting properties. I think the astringency factor and metallic flavors are what make it unacceptable for other food use.
 

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Discussion Starter · #3 ·
Alum is used for some older canning and preservation techniques, mostly pickles, but they've fallen out of favor for other preferable methods in general. As a flocculant it does have some interesting properties. I think the astringency factor and metallic flavors are what make it unacceptable for other food use.
Thank you.
 
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