Monday, November 23, 2009

10 Step Mason Jar Candles for the Holidays: Get Cozy!

I apologize for the lack of posting...please be sure and stay tuned this week for some fun barnyard posts! Got some goodies.

Will decided to gather up all of our old mason jars we have collected and stored in the cellar. We use them all the time for my event planning/parties that I host. But this time, instead of using tiny tea-lights that have to constantly be lit and re-lit, then cleaned out, he decided to make long-lasting candles to last us thru all of our own holiday celebrations.

The candles were a lot of fun to make, super cheap, and just a really sweet and simple cozy touch that goes right along with the "homegrown" philosophy that I heart. The large blocks of wax and candle making supplies were purchased at our local craft store.

Materials needed: A large pot, a steel "melting" pot/pitcher, jars, wick string, scissors, masking tape, candle anchors, thermometer, a stove, water, and a hammer.

1. Place all of the jars and materials out on a table.
2. Unravel the wick spool and cut the wick thread a little longer than the height of the candle jar.
3. Feed the wick anchor thru and not it at the end.
4. Lower the anchor into the jar until the anchor is at the bottom of the jar...take the excess wick thread at the top and wind it around the pencil and tape it. {the wick needs to be completely vertical and centered with the pencil holding it in the right place.
5. Break a large block of wax with a hammer while still in the package.
6. Place the chunks of wax into the "melting" pot/pitcher.
7. Fill another large pot with 1/3 of water.
8. Place the "melting" pot/pitcher into the large pot of water.
9. Heat the two on Medium heat until reaching a temperature of 150 degrees or melted. Watch closely while wax melts.
10. Slowly take the "melting" pot/pitcher out of the boiling water and pour the melted wax into the prepped jars. Let cool. Cut wicks to 1/2 inch above solidified wax.

So far, they have burned beautifully for Halloween, and the sustainability dinner party {shown at top}, and will definitely be used for the rest of the winter season.

Also, on a side note...The wine pictured at top is a Missouri wine that is surprisingly good! It's called Mount Pleasant Claret {The International Wine Center}, and was chef-selected by local, Rob Corliss. I recently had the pleasure of working with him on a wonderfully delightful harvest dinner party that was hosted in a 10x12 greenhouse.

Happy Thanksgiving Week! Stay tuned for some delish posts this week.

{Images via Sesha of ConveyStudios, and sivan lewis photography. How-to me.}

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