Quilt Sandwich
- Backing & backing should measure at least 60 inches by 75 inches.
- Place pressed backing right side down on a flat surface large enough to lay flat; tape in place at sides, then corners.
- (Optional) Lay batting on top of backing and smooth wrinkles; tape in place at sides, then corners. (If using slippery batting, spray baste to baking and top.)
- Put pressed quilt on top right side up.
- Smooth borders and blocks square, pushing excess toward middle. Quilting will take up slack and quilt will hang better.
- Pin baste 3 to 4 inches apart in quarters down length and width. Finish pin basting each quarter 3 to 4 inches apart.
- Quilt as desired.
Binding
- Lay 2 binding strips right sides together and sew short edge with a ¼ inch seam.
- Repeat with remaining strips to make a continuous strip.
- Fold and press strip lengthwise in half wrong sides together.
- Place binding strip on quilt top lining up raw edges and begin sewing leaving a 5 inch tail using a ¼ inch seam.
- Stop ¼ inch before corner with needle down and pivot work as if to sew next side and reverse sew off quilt top.
- Fold binding back creating a 45 degree fold, then fold forward matching fold to previously sewn side.
- Continue sewing binding and repeat #5 and #6 for each for each corner.
- Stop sewing at least 5 inches from beginning.
- Trim ends to overlap about ½ inch.
- Unfold binding ends, match right sides together and sew short raw edges with a ¼ inch seam.
- Refold binding and finish sewing to quilt.
- Trim backing and batting close to quilt top edges.
- Wrap binding around quilt edge to the back side and hand sew using a blind stitch.