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.
Canning the Salsa. 1. Pour the salsa into clean canning jars. Fill the jars to within a quarter inch (half a cm) of the rim. Use a funnel to ensure that the seal between the jar and the lid stays clean. You may want to wash the canning jars using the hot water cycle on your dishwasher before starting the process.