Folks, I've been freezing my veggies for years to include carrots, onions, celery, green/red peppers, squash, corn and green beans. I lay them in a single layer on a cookie sheet and let them just barely freeze, then bag them up. This way when you take them out, they're not all frozen up in a ball. Also, less frost crystals on them. I also do the same with my berries from the garden.
I've frozen milk and buttermilk too. I make lots of soups for the winter time. I ordered special freezer containers 1/2 gallon size, make up to 2 gallons of each soup and freeze them for later use.
To keep eggs longer, I read but haven't tried it myself though, oil the eggshells and they're supposed to last for months. I tend to use my eggshells in my garden so I can't oil them unless I want to wash them before I use them.
Right now I have a tray of sliced carrots in the freezer on a cookie sheet and in about an hour, I'll pull them out and put them into a freezer bag, marked with the date.