Google has quite a lot of info on spud freezing.. but it looks as though for things that I was looking at it's only good for a couple of months (which rpobbaly measn that with an efficient low temp freezer it's 4 or 5 - stil not long enough to be worth it).
It's also time v effort v cost. I've got a couple of kilos of peas frozen - but that is a whole large bucket of pods and several hours shelling then the costs of blanching etc for soemthing you can buy cheaply. A bit ike runner beans .. to do a neat destring and slice manually takes time (yes there are little machines). French and climbing beans are a lot easier to process in bulk - got about 8 kilos done.
The first 20 sweetcorn cobs are in too. I don't bother blanching those and plan on about 100 total if I have the room.
I might doa bag f carrots for convenience..but last year i left them in the ground as lifted as needed..although they did start getting holes chewed in them.
Practical approach is to make sure there's plenty of winter brassica, leeks, parsnips, carrots and then less need to have frozen apart from stuff you might fancy - and fruit. I like stewed apples..so lots of bags of those..