Soaking and cooking raw, dry beans is time consuming and there are actually food safety concerns (dry kidney beans are toxic). So, getting canned beans will save you a significant amount of prep. I prefer the taste of beans that I’ve made myself but it’s rarely worth the high effort.
On the other hand, it doesn’t take much time to mince garlic, and it tastes a lot better than the stuff in jars.
Tubes of cookie dough and bags of “pie crust” mix are nearly as good as preparing everything at home, so there’s little benefit to making them yourself unless you’re going to change the recipe. Jars of spice mixes are great if you don’t want to deal with a full spice rack.
On the other hand, if you want juice, fresh squeezed is far better than the jugs or cartons of juice at the store, or the concentrate. The flavors in a fruit don’t last long when exposed to air, so the juice companies generally add scents to the juice—basically, perfume—and they have a clever trick to keep it off the ingredients list: they make it from the fruit.
The idea is to do the work that has the highest impact on the food quality, and then outsource everything else to industry.