I know this is simple of me to suggest but like you I have always made my own food and I just use the water that I have boiled veg and potatoes in and just put it in container and pop in the freezer until I need to use it. DD loves the meals with it in.
Unfortunately, I've found that many of the low salt stock cubes aren't much less salty than the "normal" varieties. For example, one brand of "low salt" was 0.4g per 100ml sodium - identical to a "normal" Knorr stock cube. Fresh stocks tend to be less salty (0.3g per 100ml - Sainsburys & Tescos fresh chicken stocks) but you do have to read the label very carefully.
If it's something that has strong flavours in anyway, I tend to just use water or the water used from cooking veg (like Newbarnsleygirl). If I feel that I have to use real stock for something I'll use Knorr or fresh stock (depending what's available) but dilute to 1/3rd strength of what it's supposed to be and make sure I only give ds2 one "salty" meal in the day to keep him well under the recommended levels.
thanks for your messages, i know what you mean about using the cooking water but i always use the recipies for the casseroles in annabel karmel and she always says to put all the veg / meat etc in a pan full of stock!!! that means making the darn stuff before i even get started on the actual dish!??
what d'ya reckon? ds is 11 1/2 months by the way.
I'm using AK too, billiejo - I just substitute her stock for water/cooking water as required unless I think it's going to be flavourless without something more complicated (then go for very watery stock). Ds2 hasn't complained yet .
If 11.5 months I would say you probably can be a little less careful over it but would probably still use a Knorr stock cube with twice as much water as it says on the packet or water down some fresh stock (half water/half stock). By about 18mths with ds1 he just had what we had and I didn't worry about it (but neither did I add salt in cooking veg etc).
Another recommendation for Kallo reduced salt - they genuinely have virtually no salt in them. Whereas Marigold Swiss Bouillon reduced salt has rather a lot. Very boringly you just have to read the labels to make sure.
Alternately - I didn't have any problem just using water with most of the Karmel recipes.