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How to Make DIY Rope-Wrapped Vases with Nautical Flair

I recently went hunting for some nautical vases for my upcoming wedding, and found a rope-wrapped design that fit the bill perfectly–that is, until I saw the pricetag. Eager to see if I could replicate the costly containers, I set to work wrapping some recycled food cans with inexpensive jute rope, and the result was everything I wanted for just a fraction of the cost of purchasing them. Read on for the DIY instructions and learn how to make these for your waterfront cottage, maritime-themed event, or any other space that could benefit from a beachy vibe.

DIY Rope-Wrapped Vases

Here’s what you’ll need to get started…

– thick jute rope (I picked up 15′ for $5.99)
– empty food cans
– a heavy duty glue gun and glue
– heavy duty scissors or garden shears

Step 1: Wash and dry your empty metal can and remove the label.

Step 2: Test out your rope by wrapping it around your can once without glue to make sure it is definitely long enough to cover your can. I used 13.5′ of .2″ rope to cover a wide tomato puree can.

Step 3: Starting at the bottom of your can, lay a small bead of glue and attach the end of your rope.

Step 4: Then wrap the rope around the can halfway and put down another bead of glue and use it to attach your rope. Continue wrapping.

Step 5: When you make one full loop around the can, you’ll have to do a little finagling to start the next “row.” just allow the rope to stack on top of your first row naturally and continue to glue and wrap.

Step 6: Keep going until you reach the very top of your can and cut the excess rope before securing it in place with glue.

Fill your new rope-adorned vase with fresh hydrangeas for an easy, beachy look. You can display these in batches or even pair them with unfinished metal cans for a rustic vibe.

Yuka Yoneda

Yuka Yoneda is a reporter, cheese fanatic and self-proclaimed JeDIY master from Queens, New York. She is the founder of Clossette.com and an editor at sustainable design website Inhabitat.com. Yuka also writes for Edible Magazine and Ecouterre.com, and has written for The Daily Green and The New York Times.

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