You don't want to blanch veggies too long. They'll begin to cook. Check a cookbook for times. Meats should not be frozen for more than a few weeks in the store wrapping. You'll want to repackage using butcher paper, heavy duty aluminum foil or freezer wrap.
Many people avoid using their freezer because of freezer burn.
That occurs when moisture in the outside surfaces of frozen food escapes to the surrounding air. In effect, the area effected becomes 'freeze dried'. The food may take on an unusual taste but will not cause illness. The way to prevent the problem is to use packaging that's moisture-proof. Plastic or glass containers are often used.