There are many variations out there from the super simple method of sprinkling beeswax on fabric and popping them in the oven or ironing them between parchment, to ones a little more complex involving tree resins and oils. We reviewed the pros and cons of each method, finding that using just beeswax, while the simplest method, lacked sealing ability and tended to degrade more quickly. Adding a resin and oil to the beeswax provided the stickiness you needed for a good seal while allowing them to be pliable.
Pour 2 tablespoons of jojoba oil in a mason jar or measuring cup. Add 6 tablespoons of pine resin and 1 cup of beeswax pellets and melt in a double boiler. Stir every few minutes until completely melted and incorporated, about 30-40 minutes
Once your wax has melted, preheat your oven to 300° F. Line baking sheets with parchment paper or aluminum foil. Lay a piece of fabric on the baking sheet and brush with the wax mixture. Don’t worry if it hardens, it will melt in the oven.
Place in the oven for 3-4 minutes, then flip the fabric and brush additional wax on areas that aren’t saturated. Put back in the oven another 3 minutes. Carefully pick up the fabric from its corners using tongs and allow any excess wax to drip off (You can use your fingers!!). Clip the wraps on a string tied between two cupboards to dry completely, about 5-7 minutes. Wash the food wraps with cold water and dry before storing until ready to use.
