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Details the warranty provider, terms, and limitations for the cooker.
Covers the science and practice of steam pressure canning and cooking.
Essential safety warnings and precautions before operating the cooker.
Provides fundamental instructions for using and maintaining the pressure cooker.
Step-by-step guide on securely closing the cooker lid for operation.
Step-by-step guide on safely opening the cooker lid after use.
Details the jar and tin can capacity for different cooker models.
Explanation of the steam gauge's function and maintenance.
Description of the automatic air vent's role in safety and sealing.
Details the function and parts of the pressure control mechanism.
Guidance on how to address steam leaks from the cooker-canner.
Steps for initial setup and cleaning before the first use.
Instructions for cleaning the cooker body and its parts.
Guidance on how to store the cooker to maintain its condition.
Comprehensive guide on the stages of pressure canning.
Advice on using the cooker with various heat sources.
Explains the scientific principles behind pressure canning for food preservation.
Discusses the agents of food spoilage and how canning prevents them.
Lists the necessary equipment for home canning.
Guidelines for choosing the best quality raw products for canning.
Instructions for filling, sealing, and testing glass jars.
Describes different types of lids and caps for canning jars.
Information on plain and enameled tin cans for canning.
Procedures for filling and exhausting tin cans before sealing.
Steps for processing and cooling food canned in tin cans.
Key instructions and warnings to ensure successful and safe canning.
Guide to making different strengths of syrup for canning fruits.
Specific instructions for canning apples and preparing applesauce.
Detailed canning instructions for various fruits like crabapples, apricots, and figs.
Canning methods for fruit cocktail, grapes, peaches, pears, persimmons, and pineapple.
A table listing processing times and pressures for fruits and tomatoes.
Canning instructions for plums, quinces, raspberries, rhubarb, and strawberries.
Methods for canning whole tomatoes, quartered tomatoes, and various fruit juices.
Guidelines for selecting and preparing vegetables for canning.
Specific canning instructions for asparagus, baked beans, lima beans, snap beans, beets, and carrots.
Methods for canning whole kernel corn, cream style corn, and leafy greens.
Canning instructions for mushrooms, okra, parsnips, green peas, and black-eye peas.
Canning methods for pimientos, potatoes, pumpkin, squash, succotash, sweet potatoes, and vegetable mixtures.
A table detailing processing times for vegetables using the hot pack method.
A table detailing processing times for vegetables using the cold pack method.
Instructions on handling, preparing, and canning meat safely.
Recipes and instructions for canning chili con carne and chopped meat.
Specific steps for canning corned beef.
Canning methods for various cuts of beef, pork, lamb, and veal.
Recipes for canning beef heart, liver, and meat balls.
Canning methods for steaks, chops, tongue, roasts, and stews.
Recipes for preparing jellied pigs' feet and head cheese.
Canning instructions for veal roasts, braised veal, pork loin, and spareribs.
Canning instructions for ham and lamb/mutton preparations.
Guidelines for canning chicken, including whole, with dumplings, fried, and stewed.
A table listing processing times for various poultry and game.
Advice on canning soups for nourishment and ease.
Recipes for preparing and canning beef and chicken soup stocks.
Instructions for canning split pea soup and vegetable purees.
A table listing processing times for various types of soups.
Advice on canning fish, emphasizing freshness and quality.
Canning instructions for clams, crab, and general fish preparations.
Specific canning methods for lobster, oysters, salmon, shrimp, and tuna.
A table listing processing times for various seafood.
Instructions for adjusting recipe quantities and general cooking procedures.
Recipes for brown stock, chicken soup, navy bean soup, split pea soup, and vegetable puree.
A table listing processing times for various types of soups.
Factors affecting meat cooking times and general preparation tips.
Specific cooking times for various beef cuts like roasts, stew, and corned beef.
Canning methods for veal roasts, braised veal, pork loin, and spareribs.
Canning instructions for ham and lamb/mutton preparations.
Detailed recipes for various beef cuts like brisket, heart, stew, and roasts.
Recipes for veal, pork, ham, and lamb preparations.
Recipes for dishes combining multiple food types like Boston Baked Beans and Chili Con Carne.
More recipes for combination dishes like Chop Suey and Spaghetti Meat Sauce.
Instructions for canning various poultry and game birds.
A table listing processing times for various poultry and game.
Advice on preparing steamed breads and desserts in the pressure cooker.
Recipes for steamed breads like brown bread and desserts like fruit cake.
A table listing cooking times for steamed breads and desserts.
Practical applications of the cooker for group meals and events.
Instructions for using the cooker to sterilize baby bottles and first aid instruments.
Sterilization procedures for farm animals and baby formula.
Advice on obtaining optimal performance and service from the pressure cooker.
Instructions on how to order parts and obtain repair service.
A list of common replacement parts with their corresponding part numbers.
General| Brand | Montgomery Ward |
|---|---|
| Model | MAGIC SEAL 5519B |
| Category | Ranges |
| Language | English |
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