First, using some prepared products isn't anything terrible. It's important, of course, to take note of what's in them and to try to find products that have similar qualities to scratch-made. I use as few prepared products as practical, but I do use prepared filo dough (but all my pizzas are scratch dough), mayonnaise, mustard (and make some, too), and concentrated chicken stock. None of those are all that difficult to make, but I use little of each, except the stock, and it's a bit much to make up a preparation just for a small bit. The chicken stock is something I could make up, and the quantity would be useful, but I'd have to freeze it, and my uses are generally in quick dishes at the end of a work day. But it's one thing where I admit the quality is not the same as what I could make. I also keep some concentrated demi glace and some wine sauce base.
I could go through a list of the things I do not keep in preparation, bread, tomato sauces, etc., but a lot of it is simply my choice, and a lot of the choice is for the pleasure of making it from scratch. But I do not buy canned vegetables or mushrooms. I no longer buy orange juice. Aside from Chinese chemicals (the concentrates from which they are made are largely from China and known to be contaminated) and the way in which so-called "all natural" juice is heavily processed, fresh squeezed just tastes too much better to tolerate commercial juice. I trade the two minutes in the morning for the taste.
In general, the only major ingredient I get from a can is tomatoes in various forms. I find the good brand quite good and probably as good as I could do, given the variability of tomato produce through the year. The are something I absolutely will buy. I do not buy fully prepared meals. Absolutely no frozen pizza. (No take-out, for that matter.)
There are some things I just can't bring myself to pay the high prices for. Chutneys, for instance. I'm not paying five dollars for a small jar. For get that. I'll make up a three months supply. Same with lemon curd. Too quick and easy to make to pay what they want for a jar.
Some of it's purely a quality issue. But I readily admit that some of it's a kind of perverse snobbery, although I think that a lot of people just delight in making as much of their food themselves as possible, and their choices with regard to prepped ingredients is largely a part of that. Get to brag about it, too.