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Jeffrey pinecone baking in the oven to disinfect.
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Yield: 1 1 baking sheet of pine cones, roughly 12 medium cones or 3 large ones

How to Bake Pine Cones for Crafts

A simple ovenmethod that kills the bugs hiding inside foraged pine cones, dries out themoisture that causes mold, and melts the sticky sap into a soft glossy finish.This is the step I never skip before a single pine cone comes into the house.
Prep Time15 minutes
Total Time1 hour
Cost$5

Equipment

  • 1 baking sheet
  • 1 Roll of parchment paper or foil
  • 1 Deep bowl or large bucket
  • 1 Scrub brush
  • 1 Roll of paper towels
  • 1 Pair of gardening gloves
  • 1 Pair of tongues or oven mitts

Materials

  • Foraged pine cones as many as fit in a single layer
  • 1 cup white vinegar
  • Warm water enough to submerge the cones
  • A few drops of dish soap only if you use the soap method instead of vinegar

Instructions

  • Sort by size. Line the cones up smallest to largest and plan to bake them in batches. A one-inch cone and a twelve-inch cone need very different times in the oven.
  • Shake them out. Do this outside. Knock off loose needles, dirt, and any hitchhikers before the cones come anywhere near your sink.
  • Mix the soak. Combine 1 cup of white vinegar with warm water in a bucket or deep bowl, enough to fully submerge the cones.
  • Soak for 30 to 60 minutes. The cones will float, so weigh them down with a plate. They will also close up tight as they absorb the water. That is normal and they will reopen in the oven.
  • Scrub if needed. Work an old toothbrush gently between the scales on any cone with stubborn dirt or sap. Be careful not to snap the scales.
  • Rinse and air dry. Rinse with clean water, then lay the cones on paper towels and let them air dry before they go in the oven.
  • Preheat and line. Heat the oven to 200 degrees F and line your baking sheet with foil or parchment. Do not skip the lining. The sap will melt and drip.
  • Bake 30 to 60 minutes. Arrange the cones in a single layer with space between them. Check every 15 minutes. Small cones may need the full hour, and large resinous ones almost always do. Stay in the room while they bake.
  • Cool completely on the pan. Give them at least 30 minutes. The melted sap is still tacky while warm and will lift the foil right along with the cone if you rush it.
  • Store them dry. Move the cooled cones to a cardboard box or an open basket. Sealed plastic traps moisture and invites mold

Notes

PASTE INTO THE NOTES FIELD
The cones will close when wet and reopen as they dry. If one is still shut after an hour in the oven, it needs more time, not more heat.
Pine sap is flammable. At 200 degrees the risk is very low, but do not walk away and do not turn the temperature up to speed things along. If you smell smoke or see scorching, the oven is too hot.
The sap makes them prettier. It melts, spreads across the scales, and hardens as it cools into a soft sheen. Baked cones look richer than the ones you picked up off the ground.
Your kitchen will smell like warm pine and resin. No candle required.