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When I developed physical limitations that affected my ability
to sandwich my quilt, I had to find a way to do it so I
could keep on quilting. These directions are not just for the
handicapped, No matter if you can still touch your toes, you
will want to check out this method. I usually use Hobb's
Heirloom Fusible batting.
You will need a fusible batt, your quilt top and batting,
some scissors and/or a rotary cutter, a long ruler, a few safety
pins, a full size ironing board or an ironing surface and a
steam iron.
Spread the batting out flat. Do not iron! check to be sure
that the end of the batting is square to one side of the
batting. This means that the side is perpendicular to the end.
It only matters for one side and one end. You can trim this with
scissors or with a rotary cutter.
Lay the quilt top face down on your ironing board with top
running along the length of your ironing board and the majority
of the quilt hanging right in front of you.
Spread you batting out on top of this. Line up the corner
that you have squared up so that the top and side of this corner
extend out about 2 inches further than the quilt edges.
Line up the top of the quilt all the way across.
Put your backing down on top of this stack with the squared
up corner of the batting lined up with the corner of the
backing. You want both the backing and the batting to be about
2" larger on each side than the quilt top.
You should have the backing all smoothed out along the top
with most of the quilt hanging off the ironing board right in
front of you,
Start ironing with a hot iron with steam, continually
smoothing the layers as you go. after you have about 18 inches.
Pick the sandwich up by the top and shake it gently to let it
hang evenly together, lay it back down and continue ironing.
Move the quilt toward the backside of the ironing board as you
go.
If the width of the quilt is longer than the length of your
board, then only do half at a time.
Continue ironing for the width (or half width) of the quilt
until you have ironed the backing completely on.
If you have only done half the width adjust the position on
the ironing boards and do the other half.
When the back is completely ironed on, then turn your
sandwich over.
You will probably have some tucks and wrinkles to straighten
out. Gently pull the area of the top that needs straightening
free of the batting and then smooth and re-iron.
I usually put a few safety pins in at this point, perhaps one
at each corner and one or two in the middle of each side.
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