Beeswax Wraps

Fabric of choice Parchment paper Iron Beeswax (shaved/grated) Jojoba Oil

I’ve seen a few different methods for making beeswax wraps, I have only tried the way I am going to share with you, but feel free to look on YouTube and Pinterest for other methods that might work best for you. I already had a bunch of fabric washed and ready for crafting around the holidays, I always recommend to wash your fabric first for many different reasons. Especially when you’re using it for something like this that you’re going to be wrapping your food with it, you want clean fabric with no fuzzy debris, or scents from the environment it came from.

The beauty about these wraps is no size is the wrong size. There are so many different shapes of foods, and dishware that you can’t go wrong when it comes to cutting your fabric. Just feel it out! I use an iron, I’ve seen others use a cookie sheet and set them in the oven, but then you need a drip station, and I like to do things fast and simple. So using an iron be sure your surface is tolerable of the heat, I also put newspaper underneath everything with a crafting board I use for all sorts of projects. My method is a parchment paper layer technique, sandwiching the fabric in between 2 layers of parchment, beeswax shavings on top of that and a couple drops of jojoba throughout the piece, it will all melt in once you start to iron it. Move from the middle to the outer edges, you will immediately be able to see where the wax is melting and where it’s needed more. That’s one reason I love this method, I can alter the wax needed as I go, whereas using the oven you may have wax burn, or have an excess of wax stuck in your pan, this way it’s all on the parchment paper, and peels right off when you’re finished.

After you’ve saturated the wax wrap just simply fan it in the air, and it will dry pretty quickly. I like to do two rounds in the wax, just to assure a good saturation of the fabric, and a good distribution of the jojoba oil. Which is used to add a bit of a soft texture to the finished product, overtime plain beeswax can become brittle, the jojoba is a good additive to help with that, I’ve also seen other resins used so as always, do your homework! I prefer the jojoba, as it’s scent free, you want your wrap to mold by the touch and warmth of your hands, so having a softened wax is a good way to know you’re getting a decent seal on your food.