Mucho great info, mama! 
Mama Mangia wrote:I found this and wondered if it would help at all -Make your own salad dressings, sauces, and ketchup without adding salt.
I do all that. Do you have a recipe for ketsup?
Oops. I see in the post above it you have already posted it.
I've been looking - I found this - and you can probably substitute No Salt for the salt
4 lbs ripe tomatoes
1 lbs red onion, peeled and diced
2 -3 celery sticks, diced
½ chili pepper, sliced (more or less according to taste)
1 inch ginger root, peeled and diced
1 tablespoon coriander seeds
1 teaspoon ground cloves
Seeds from two cardamom pods
(You can usually get this in the ethnic foods aisle at your grocery store, and it adds a nice, special taste, but if you have difficulty finding it, just leave it out)
A pinch of freshly ground nutmeg
A pinch of ground cinnamon
1 teaspoon salt
1 ¼ cups cider vinegar
1 cup sugar (more or less according to taste) or Splenda
PREPARATION:
Blanch the tomatoes in boiling water for a few seconds, and remove skin
Blend all the ingredients in a food processor
Transfer to suitably sized cooking pot and bring to a boil over medium heat, and then simmer on low heat, with no cover, for 45 - 60 minutes
Strain the ketchup into a separate bowl to get rid of all the lumpy bits
Return to cooking pot, re-heat and simmer over low heat, stirring occasionally until the ketchup reaches the required consistency. This should take about 2 hours, but can vary according to the size of the cooking pot and heat level.
Transfer the ketchup to sterilized storage jars while it is still hot.
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months. Once opened, store in a refrigerator
4 lbs ripe tomatoes
1 lbs red onion, peeled and diced
2 -3 celery sticks, diced
½ chili pepper, sliced (more or less according to taste)
1 inch ginger root, peeled and diced
1 tablespoon coriander seeds
1 teaspoon ground cloves
Seeds from two cardamom pods
(You can usually get this in the ethnic foods aisle at your grocery store, and it adds a nice, special taste, but if you have difficulty finding it, just leave it out)
A pinch of freshly ground nutmeg
A pinch of ground cinnamon
1 teaspoon salt
1 ¼ cups cider vinegar
1 cup sugar (more or less according to taste) or Splenda
PREPARATION:
Blanch the tomatoes in boiling water for a few seconds, and remove skin
Blend all the ingredients in a food processor
Transfer to suitably sized cooking pot and bring to a boil over medium heat, and then simmer on low heat, with no cover, for 45 - 60 minutes
Strain the ketchup into a separate bowl to get rid of all the lumpy bits
Return to cooking pot, re-heat and simmer over low heat, stirring occasionally until the ketchup reaches the required consistency. This should take about 2 hours, but can vary according to the size of the cooking pot and heat level.
Transfer the ketchup to sterilized storage jars while it is still hot.
Sealed and stored in an airtight food saver container such as a preservative jar or a ziplock storage bag, the ketchup should keep for at least three months. Once opened, store in a refrigerator
you can probably use any ketchup recipe you want - just leave out the salt
Sugar Free Ketchup
46 ounces tomato juice (use V8 for spicier ketchup)
1/2 cup cider vinegar
1/2 cup sugar substitute like Splenda
1 teaspoon dehydrated chopped onions
1/2 teaspoon coarse ground black pepper
1 tablespoon dehydrated green pepper flakes
a pinch of each:
rosemary
green onion
thyme
sweet basil
parsley
Combine all ingredients in large saucepan or Dutch oven. Simmer for 3-4 hours or until thickened.
46 ounces tomato juice (use V8 for spicier ketchup)
1/2 cup cider vinegar
1/2 cup sugar substitute like Splenda
1 teaspoon dehydrated chopped onions
1/2 teaspoon coarse ground black pepper
1 tablespoon dehydrated green pepper flakes
a pinch of each:
rosemary
green onion
thyme
sweet basil
parsley
Combine all ingredients in large saucepan or Dutch oven. Simmer for 3-4 hours or until thickened.