Monday, December 15, 2025

Spiral square top

The journey of the intimidating graph reading is not a hard a you think,  just learning a new language but you got the base already. 

Here is it's broken down to help. 

To start :
1. either magic circle ( or chain 2) 8 sc in to MC [8] {i did not turn my work always working in the spiral}
2. Sc Inc around [16]

This is the base of the rotating square. 
3. Ch3 ( counts as DC), [hdc, sc hdc,dc] repeat 2 times, hdc, sc, hdc, ss top ch3.

This is where the rotation starts. 
4. Ch1, sc in same as starting, hdc, dc, tc, ch4, *sc, hdc, dc, tc , ch4* repeat 2 more times. Ss top ch 1. FO.

5. Attach yarn to top of last TC,
Ch1, *(2sc, 2hdc) into ch4space, dc in next 2, tc in next 2 , ch4) *, repeat * to * 3 more times, ss to ch 1, FO.

6. Attach yarn to top of last TC,
Ch1, *(3sc, 1hdc) into ch4space, hdc in next 2, dc in next 3, tc in next 3 , ch4) *, repeat * to * 3 more times, ss to ch 1, FO.
7. Attach yarn to top of last TC,
Ch1, *(4sc) into ch4space, hdc in next 4, dc in next 4, tc in next 4, ch4) *, repeat * to * 3 more times, ss to ch 1, FO.

From now on every row grows by 1 [sc, hdc, dc, tc] until you get to your desired size. Take the row you are about to start and minus 3 to get the number of repeats [example: row 10 is 10-3 = 7, so your pattern is 7sc, 7hdc, 7dc, 7 tc for each side]

# = number of repeats. 

8-??. Attach yarn to top of last TC,
Ch1, *(4sc) into ch4space, (#-4) sc in next (#-4), dc in next #, tc in next #, ch4) *, repeat * to * 3 more times, ss to ch 1, FO.

*For texture can do in all back loops. 

For my square shirt, I did 25 rows. I'm a large top XL girlie,  adjust for your desired drape and size. ( i measured outer shoulder to outer shoulder as i went knowing i wanted it to be drape a lot)
I then seamed the sides up 6inches, then did 4 inches over the shoulders.  I double slip crocheted all the edges in black for arolled polished look. 

Weave in all ends,  or crochet over them as you go. 

Share finished projects to @pshyrein_dags on Instagram,  or find my Facebook page Handmade Crafts by Heather.

Thursday, November 27, 2025

The "Infinite Apple" Guide: 4 Instant Pot Recipes from 1 Bag of Apples

Stop buying individual jars of applesauce and jugs of cider. If you have an Instant Pot (IP) and a bag of apples, you have an entire autumn production line sitting in your kitchen.
​Here is how to turn one bag of apples into Sauce, Butter, Cider, and Jelly with zero waste.

1. Instant Pot Applesauce (The Base)
​The fastest way to process apples. No peeling required, BUT RECOMMENDED for your other recipes.  

​Ingredients: 
●3 lbs Apples (Roughly chopped), 
●½ cup Water, 
●Cinnamon, grated (optional).

​Method:
​Toss apples and water into the pot.
​Cook on High Pressure for 8 minutes.
​Quick Release.
​Blend with an immersion blender until smooth.
​Note: If you want it chunky, peel the apples first!

​2. Instant Pot Apple Butter (The Upgrade)
​Cook the water out of the sauce to make it spreadable and rich.
​Ingredients: 1 batch of the Applesauce above, ½ cup Brown Sugar, 1 tsp Cloves/Nutmeg/Allspice.
​Method:
​Keep the applesauce in the pot. Add sugar and spices.
​Turn IP to Sauté (Low) or Slow Cook (Less).
​Cook with the lid off (or slightly covered to stop splattering) for 1–3 hours.
​It is done when it turns dark brown and stays in a mound on a spoon (no liquid weeping out).

​3. Zero-Waste "Scrap" Cider
​Use the cores and peels you would normally throw away.
​Ingredients: Apple cores & peels, Water, 2 Cinnamon sticks.
​Method:
​Place scraps in the Instant Pot.
​Add water until scraps are just covered.
​Cook on High Pressure for 15 minutes.
​Natural Release for 10 minutes.
​Strain through a fine-mesh sieve. Sweeten with maple syrup( or honey)) to taste.
4. Apple Scrap Jelly
​The magic trick. Apples have high pectin, so this liquid will gel on its own if boiled with sugar.

​Ingredients: 
●2 cups of the "Scrap Cider" (unsweetened), 
●2 cups White Sugar.


​Method:
​Take your strained scrap liquid (before adding syrup).
​Add an equal amount of sugar (1:1 ratio is crucial).
​Boil on Sauté (High) or stovetop.
​Boil until the mixture reaches 220°F (105°C) on a candy thermometer.
​Pour into a jar and let cool. It will set into a firm jelly!

​Storage Tips:
​-Fridge: Sauce and Cider last 7–10 days.
-​Freezer: Butter and Sauce freeze perfectly for 6 months.
-​Canning: These recipes are acidic enough for water-bath canning if you want them shelf-stable (process for 10-15 mins).