Phosphonate salts are the result of deprotonation of phosphonic acids, which are diprotic acids: Phosphonate esters are the result of condensation of phosphonic acids with alcohols. Several methods exist for the preparation of phosphonic acids and their salts.
1 Stir in the tomato sauce, tomato paste, vinegar, diced tomatoes, and brown sugar. Season with chili powder, Italian seasoning, and salt. Bring to a boil, reduce heat to low, and simmer 1 hour.  Mix the cornstarch and water, and stir into the salsa to thicken. Transfer salsa to sterilized jars, leaving 1/2 inch headroom, and seal. Process jars in a boiling water bath 15 minutes. Store unsealed jars in the refrigerator.
1 Heat 3 tablespoons olive oil in a large saucepan over medium heat. 2  Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. 3  Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. 4  Stir in tomatoes and return to a simmer. Drain on paper towels. 2  Heat 3 tablespoons olive oil in a large saucepan over medium heat. 3  Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. 4  Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. 5  Stir in tomatoes and return to a simmer.