1,518 low sodium recipes

Jewel-toned apple rings preserved in a brandy-spiked sugar syrup and water bath canned for year-round enjoyment. A stunning edible gift or garnish that captures fall in a jar.

If you cannot find fresh peaches, use frozen ones (they will further thicken the smoothie). Peaches were first cultivated in China where they are considered a symbol of immortality and friendship. Nutritionally, they are a good source of selenium and vitamins A and C. Chia seeds are not only a complete protein, but supply the much needed omega-3 fatty acids missing from so many modern diets.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Homemade candied orange peel boiled five times to remove bitterness, then simmered in sugar syrup and rolled in sugar. A two-ingredient confection for baking or snacking.

Two-ingredient banana jam made with just ripe bananas and lemon juice. No added sugar, no pectin. Blend, simmer, and spread on everything.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

Homemade plum brandy infused with fresh plums and sugar in gin. A 3-ingredient fruit liqueur that steeps for 3-4 days and strains into a smooth, sweet sipper.

Traditional German Zwetschgenmus (damson plum cheese) slowly cooked for hours into a thick, spreadable fruit butter with just plums and water. No added sugar needed.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.