Well, cans, jars or freezer—but only if you put it there yourself, in the first place. If you start with ingredients from the farmer’s market, and only from there, you’re well on your way. Flour? Condensed milk? Maple Syrup? These are things that it is not reasonable to make at home. Tomato sauce? Canned tomatoes? Cheating if you bought them at a store. It’s close to scratch, and I’ve done it often, but I don’t consider it fully scratch, and in the case of tomato sauce, it’s not scratch at all, no matter what you put it in or on.
Normally, I think the difference was important, because scratch was generally of a much higher quality than premade foods. However, these days, with the availability of gourmet, boutique thises and thats, it can become increasingly difficult to tell what’s from scratch, and from the tastebuds point of view, I don’t know if it matters. From a sustainability point of view, it matters a lot. Buy local!