14 December 2020 | by Dinah Pryor
These wraps are made with 100% pure beeswax and cotton. That means that the material is breathable and so the covered food should keep longer than in plastic. Beeswax is also naturally antibacterial and antifungal. However, they are not suitable for storing meat or strong cheeses.
Although the wraps are stiff when cold, if you mould them in your hand they become more pliable. To clean they can simply be run under lukewarm water.
You will need:
Cotton material (e.g. an old washed sheet or other used and washed cotton material)
100% beeswax pellets
A baking tray
What you do:
- Decide what size wraps you want to make; either to put on the top of bowls to replace cling film or slightly larger pieces to wrap around your sandwiches.
- Cut the material to size, ensuring that it fits inside your baking tray.
- Set the oven to a moderate heat and ensure there is enough ventilation in the room.
- Place two pieces of parchment paper in the tray so that they come up the side of the tin.
- Lay a piece of material on the bottom and sprinkle with wax. Place another piece of material on the top and sprinkle again. You can do this with up to four pieces, sandwiching the wax between the material layers.
- Place in the oven but do not leave unattended. The wax only needs to melt, but must not start smoking.
- Carefully take each piece out, letting the wax drip back into the tray before hanging it on a line. Make sure you have plenty of newspaper underneath because it may still drip (waxy newspaper is a great firelighter).
- You can reuse the wax in the tray and simply repeat, layering up another four wraps. If the wraps stiffen up before you get them out of the tray, simply put them back in the oven again.
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