Translations:Johannes Eckart (Da VII 10)/11/en

At first, he bought the vegetables for the canning department from market gardens in Munich. Then, however, he went on to purchase plots of land in the vicinity in order to grow vegetables himself and be independent of potential market fluctuations. After Johannes Eckart had gained experience with the canning of vegetables, he focused on the preservation of meat. He established a poultry farm and was even awarded two honorary diplomas by the "Landwirtschaftlicher Verein" (agricultural association) for his merits in this field, which was new to him. On December 12, 1875, Johannes Eckart submitted his patent application regarding a process for "pickling meat under pressure" to the Bavarian Ministry of the Interior. The method proved technically and scientifically correct, but was uneconomical. Therefore, Johannes Eckart experimented with other ideas for preserving meat. For example, he built machines for pressing raw meat. Another variant was chemical preservation by means of a special preserving salt. He used this salt, produced on the basis of antiseptic boric acid, in his own company, but also sold it in ten-pound bags.