Tomato Paste

48 large tomatoes
2 teaspoons salt

Peel, core and chop tomatoes.
Measure to 8 quarts.
Add salt.
Place in a large stainless or enamel pot and simmer for 1 hour.
Remove and put through a food mill.
Return to pot and continue to cook-around 2 hours-or until it holds it's shape-like tomato paste.
Spoon into clean hot jars leaving 1/4 inch head space.
Process in a boiling water bath for 30 minutes at altitudes up to 1000 feet.