Who isn't familiar with the idea "if you can't do 100% then don't even try..."
Well, You need to forget that saying--or at least modify the definition of 100%--when it comes to backyard urban gardening. True, yesterday I was swept away with visions of permaculture: its sprawling urban forests, replete with fruits and nuts, mushrooms and goats, and of course chickens everywhere! But my reality is that my HOA does not permit small farm animals, in fact, I just might be pushing the limits by having a modest little compost heap in the corner of myback fencing. Does that mean I abandon all endeavors at self-sustaining urban farming? My answer would be "Absolutely not!"
Even a modest little plot like mine can offer what I'd call enhancements--both to taste and nutrition. Ingenuity and creativity make it possible to bridge those gaps between the kitchen whose pantry is filled with nothing but what's processed and packaged and the one whose pantry holds an active butter churn, meat grinder and pressure cooker. Case in point: the salsa ingredients shown above. So what if your garden doesn't produce enough fresh tomatoes to make a full batch of salsa, take what you do have garden-fresh and supplement with diced canned tomatoes. So what if you don't have time or space to have fresh-from-the-garden herbs on hand for that salsa, mixes--both for salsa and pickles--offer a pleasing blend of flavors, and a quick and easy prep time with only vinegar needed to complete your ingredients list.
Can you still taste that homemade, fresh-tomato difference? My family says yes.
Hint about canning tomato recipes other than salsa though--many experts recommend you add a teaspoon of lemon juice to each jar if your recipe doesn't involve vinegar. Tomatoes overall have been bred to be less acidic than they were years ago when your grandmother canned them, making spoilage an issue. This step isn't necessary, however, if you are making freezer sauces. Also, you'll need to allow extra time with the waterbath canner. Tomato recipes generally require twice as much time in the canner as many pickle recipes do.