You are in luck.  There are many options for reducing salt and sugar when canning.  When canning vegetables, meat, and fish the salt is added for flavor, not safety.  When canning fruits the addition of sugar is for flavor and texture and keeping the fruit light colored.  You can make safe quick pickles with reduced sugar and salt but do not make fermented pickles, the salt is there for safety.  There are also many reduced, no sugar jam and jelly pectin's available on the market.  Freezing fruits and vegetables are also a good option.  No need to add salt or sugar.  

The handout available on our website https://extension.oregonstate.edu/food/preservation/preserving-special-diets-sp-50-64 will give you many options.  

Hope this helps.  Good luck.
Thanks for using Ask Extension

Nellie Oehler.