Preserving food was ever since a human basic need. Provisions gave him a certainty in times of starvation, so that they didn´t had to suffer hunger.
It is Nicolas Appert who won the prize for "the art of preserving to any vegetable or animal substance its original freshness", as stated in the act of concession. Appert was asked to transcribe his knowledge in a cookbook, which appeared already in 1822 in the Mörschner and Jasper editions, Vienna, in the German version under the title of "The art of the preservation of all vegetable or animal substances from meat, poultry, game, fish to vegetable toppings and cakes through medicinal plants, fruit, meat jellies and fruit juices, besides beer, coffee, tea, etc. without losing one gram of freshness and flavour”. In full honours, Nicolas Appert died in Paris in 1841 at the age of 91.
Anyway, Appert had in practice favoured the discovery of Louis Pasteur - French chemist and bacteriologist born in 1822 and died in 1895 who often referred in his scientific works on the experiments of Appert. The difference between Appert and Pasteur is the fact that Pasteur discovered yeast bacteria in the air and tried to make them harmless by leaving them for a few moments at a temperature of 70 °C, while Appert noticed by practice and experience that to achieve a sustainable preservation the foodstuffs had to be sterilised, that is to say boil them at 100 °C. With the discoveries of Guericke and Papin, the experiments of Appert and the scientific reports of Pasteur, all necessary conditions were now gathered - even taken separately, to finally discover the WECK sterilisation process.
The problems and the task to be accomplished had been brought to light; it only remained now to combine all these elements to reach the final discovery.
The patented WECK® preserving method is based on this experience.