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ATHAN^OLIVIER(^6 )have antibacterial properties, making it a favorable combination for
food storage. The jojoba oil also prevents the resin and wax from
cracking and peeling off by keeping it soft. When warmed by hands,
the fabric clings better than plastic wrap or aluminum foil.
With a little bit of time, and some trial and error, we crafted a
collection of simple and sustainable wraps — and you can, too!Our Food Wrap Crafting Log
As my mother began cutting each square of material to the
desired length and setting them aside, I firmly held a one-pound
block of pure beeswax in one hand, sliding it across a grater into a
bowl. With the effort it took, I plan to use pellets next time, which
should be quicker and easier. I then placed a few tablespoons of the
grated wax into a saucepan and slowly heated it on the stove, along
with a few splashes of jojoba oil and powdered pine resin. I chose
pine because many people, both at home and commercially, use this
type, and the powder dissolves quickly with the rest of the mixture.
When all of the ingredients were ready, we laid the first piece of
material, a 12-by-12-inch square that’s the perfect size for wrapping
a sandwich, on a sheet pan, which would later go into a preheated
oven. Then, we dipped our paintbrushes in the mixture and began
lathering the material.
“It’s not sliding on very well,” my mom said. I agreed, noticing
that my brush didn’t paint the mixture as evenly as I’d expected.
We’d taken the pan off the stove, moving it near the table so I
could take photos of our process. However, in doing so, the mixture
had started to harden quickly. So, we moved it back onto the burner,
putting the heat on low, and that did the trick; the mixture saturated
into the fabric better, though it was still a bit sticky.
We then “baked” the material in the oven for a few minutes,
took it out, and began spreading the mixture across the fabric again.
Our brushes had started to harden, making the process even more
challenging than just minutes before. We found that pressing the
brushes against the hot saucepan kept the bristles pliable enough to
lather on a bit more of the mixture.A nice wrap collection includes small
(8-by-9-inch), medium (11-by-10-
inch), and large (12-by-13-inch) ones.
The small size is perfect for half-cut
onions, nuts, or placing over the
mouth of canning jars. For nuts, ball
them up and crunch the top of the
wrap, wrapping it in a rubber band
to prevent it from unraveling. For
cheese, I like the medium size, which
can also cover bowls of leftovers. The
large size covers baking pans nicely.
Just be sure that any baked goods
have completely cooled before
covering them as, again, the mixture
will melt with any heat. For a loaf of
bread, try 18-by-24 inches, and for
baguettes, use a 12-by-24-inch wrap.
My favorite use for beeswax wraps is
storing sandwiches. The ideal size is
12-by-12 inches, wrapped with twine
to keep the wrap snug in your bag.