Translations:Johs. Eckart Konservenfabrik/4/en: Unterschied zwischen den Versionen

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Shortly afterwards, he also focused on the preservation of meat. He developed various methods, for example "pickling meat under pressure", for which he submitted a patent application in 1875. His most successful product was his preserving salt, which he produced by mixing common table salt with anti-rot additives such as salicylic, boric, and benzoic acid. Johannes Eckart used it for his own food preserving business while also having sold it in small five-kilogram bags throughout Germany as well as in Scandinavia and Russia. His daughter Hedwig recalls: "Almost every day, hundreds of small five-kilogram bags, made from untreated cotton, were stitched on the sewing machine by my mother, my two elder sisters and a seamstress."<ref>Eckart Family Archive, FA-S117 Hedwig Helms on Johs. Eckart, 1948.</ref>
Shortly afterwards, he also focused on the preservation of meat. He developed various methods, for example "pickling meat under pressure", for which he submitted a patent application in 1875. His most successful product was his [[Johs. Eckart'sches Conservesalz/en|preserving salt]], which he produced by mixing common table salt with anti-rot additives such as salicylic, boric, and benzoic acid.<ref>Eckart Family Archive, FA-S293 Commemorative paper Johs. Eckart by Hermann Dihm 1948.</ref> Johannes Eckart used it for his own food preserving business while also having sold it in small five-kilogram bags throughout Germany as well as in Scandinavia and Russia. His daughter Hedwig recalls: "Almost every day, hundreds of small five-kilogram bags, made from untreated cotton, were stitched on the sewing machine by my mother, my two elder sisters and a seamstress."<ref>Eckart Family Archive, FA-S117 Hedwig Helms on Johs. Eckart, 1948.</ref>

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Nachricht im Original (Johs. Eckart Konservenfabrik)
Bald darauf beschäftigte er sich auch mit Konservierung von Fleisch. Er entwickelte unterschiedliche Methoden, beispielsweise das „Fleischpökeln unter Druck“ für das er 1875 einen Patentantrag einreichte. Am erfolgreichsten war sein [[Johs. Eckart'sches Conservesalz|„Conservesalz“]], für das er Kochsalz mit fäulnishemmenden Zusätzen wie Salizyl-, Bor- und Benzoesäure mischte.<ref>Familienarchiv Eckart, FA-S293 Gedenkschrift Johs Eckart von Hermann Dihm 1948</ref> Johannes Eckart verwendete es selbst zur Konservierung und verkaufte es in 5 kg Säckchen in ganz Deutschland, aber auch in Skandinavien und Russland. Seine Tochter Hedwig erinnerte sich: „Hunderte von kleinen 5 kg Säckchen aus festem weißen Nessel wurden fast täglich von Mutter, meinen beiden älteren Schwestern und einer Näherin auf der Nähmaschine gesteppt.“<ref>Familienarchiv Eckart, FA-S117 Hedwig Helms über Johs Eckart, 1948.</ref>

Shortly afterwards, he also focused on the preservation of meat. He developed various methods, for example "pickling meat under pressure", for which he submitted a patent application in 1875. His most successful product was his preserving salt, which he produced by mixing common table salt with anti-rot additives such as salicylic, boric, and benzoic acid.[1] Johannes Eckart used it for his own food preserving business while also having sold it in small five-kilogram bags throughout Germany as well as in Scandinavia and Russia. His daughter Hedwig recalls: "Almost every day, hundreds of small five-kilogram bags, made from untreated cotton, were stitched on the sewing machine by my mother, my two elder sisters and a seamstress."[2]

  1. ↑ Eckart Family Archive, FA-S293 Commemorative paper Johs. Eckart by Hermann Dihm 1948.
  2. ↑ Eckart Family Archive, FA-S117 Hedwig Helms on Johs. Eckart, 1948.
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