Always over on Sodium

If you pick on the Foods tab, Settings, you can change Nutrients Tracked.
Change, say, Protein, to Sodium.

Then go back through the dates on your food diary, and see which foods are giving you lots of sodium.

Canned vegetables usually are high in sodium. Replace with fresh produce.
I have replaced canned beans with dry beans I soak and boil myself.

Also, tv dinners and things of that nature are very high in sodium. Anything you don't make from scratch is likely to have a ton of salt in it, mostly as a preservative.

Count your sodium intake as you getting a meal or cook at home and use measuring spoons to make sure you are within your daily intake

I'm older, overweight - but don't have a sodium restriction. I do, however, lower my MFP-calculated sodium macro target somewhat, so that if I go over any given day, I don't fret as much. It's a continuous challenge in our culture.

That being said:
- as others have said, canned goods contain lots of sodium. I'm a big user of canned tomatoes, so I get no-salt-added versions (usually Hunts, which also doesn't use lye). For most other non-fresh produce, I use frozen and not canned (excepting olives and a few other specialties)
- avoid frozen veggies/etc. with prepared sauces or other flavorings
- I wash all canned beans, never (usually) using their "liquid" (exceptions: occasional canned baked beans and sometimes, black beans)
- I'm a big user of prepared stocks and broths (slow cooker, pressure cooker, soup bases, rice flavorings); I get no-salt versions when I can. Often I choose Kitchen Aid
- I bake about 80% of our bread; commercial bread has lots of salt
- I make my own taco sauce, salsa, hummus and BBQ rubs to control salt (and with the exception of the Super Bowl, don't keep chips in the house, LOL)
- I've made about 50% of the soup we've had this winter season
- I make all the buttermilk-sour cream - type salad dressings we use (i.e., "ranch" type)
- I make fresh all the oil-and-acid (vinegar, citrus) salad dressings we use
- I make most of the pasta sauce we use
- I make most of the marinades we use
- I make some pickled items (red onions, green beans, etc.) myself without really being able to measure the sodium uptake into the food from the salt I put into the brine, but presume they have lower salt than commercial
- as one poster above said, use coarse salt (sea salt, kosher, etc.) rather than table salt for cooking
- other "salt" (=sodium) additives, such as MSG, etc. - I try to limit
- wash thoroughly meats you've brined at home
- eating out is a big source of uncontrolled salt - from diner breakfast omelettes to fancy dishes; we've lowered our salt consumption enough that we can usually taste excess salt now, as salt, not seasoning. Sometimes I do get surprised, as I get a case of real dry mouth overnight if the meal had a lot of concealed salt in it
- restaurant bakery goods - cakes and such - might have a lot of sodium in them, surprisingly
- lastly - I read all labelled products for included sodium and debate how much will get into our diet.

Now, ham, bacon, deli meats, pickles, cheese, and similar things, as much as we use them or don't, are "hard" sodium bombs relative to managing sodium. Sometimes we use low-sodium versions, sometimes portion control or avoidance. Sometimes we splurge.

If you think this is a lot of effort to keep excess salt out of our diet, you're right. Just goes to show how prevalent it is.