Here's a quick and easy way to cut the sodium in your canned veggies. Open the can and drain the liquid. Then add some water to the can, return the lid, and shake it a bit. Drain the rinse water and cook as usual. I've read that this cuts the sodium by about 30%. That seems worth the few seconds it takes to rinse.
I personally do this with all our canned vegetables. I've noticed they taste less salty, but still taste good. :) For canned fruits....look for the ones packed in lite syrup. It's usually pear juice, but beware of artificial sweeteners in lite varieties.