You can use any pepper recipe and sub out peppers equal proportion. I personally do not have any recipes since I can't eat peppers

The kinds of pepper jelly that I make usually have a lot more heat than the typical Anaheim pepper. Of course, Anaheims can vary a lot in their heat level as can individual preferences for heat. You can use any recipe for pepper jelly and simply substitute the Anaheims for whatever other pepper the recipe lists. Just be sure to similar a like amount---no more and no less---because, for safety's sake, the total amount of peppers in the recipe must remain the same.

In this recipe, you could substitute the Anaheims for the jalepenos. In fact, you could use Anaheims in place of some or all of the bell peppers in this recipe just as long as the total amount of peppers you use equals the amount specified in the recipe:

Pepper Jelly Recipe From Freshpreserving.com

The best pepper jelly ever is Habanero Gold. While I cannot tolerate the extreme heat of habanero peppers alone, when they are combined with the dried apricots in this recipe, they produce a sweet-hot pepper jelly that is stunningly good. I've never made it with anaheim peppers, but have substituted jalapeno peppers for the habaneros and that was pretty tasty. Here's the recipe for Habanero Gold:

Habanero-Apricot Jelly

As for preserving your peppers, there are many methods you can use. You can dehydrate them. You can freeze them. You can roast them to intensify the flavor and then freeze them. If you dry them down to a low enough moisture level, you can turn them into pepper flakes or powder by grinding them after drying. When you roast them, you remove the skin before freezing.

You can freeze them whole or chopped. I like to chop peppers and freeze them in small bags pre-measured in the amounts I use in cooking. I usually put them in 1/2 or 1 cup quantities in little ziplock bags and then label the bags with the type of pepper and the date. I put all the little ziplock bags inside 1-gallon freezer bags and put them in the deep freeze. Then, when I need to use some in cooking, I just remove as many of the smaller bags as needed from the big zip-lock.

If you freeze your peppers whole to use in future cooking, you can freeze them, not touching one another, on a cookie sheet. Once frozen, remove them from the cookie sheet, place in bags and store in the freezer. This makes it easy to remove only the number of peppers you need since the individually frozen peppers won't stick to one another in a big hard lump in the freezer bag. Or, you can place the raw peppers in a freezer bag and freeze them as a group, but you'll have to thaw and use the whole bag at once because the peppers frozen this way stick to one another.

You can pickle them or can them, using any safety-approved pepper canning recipe and just substituting the anaheims for whatever pepper the recipe specifies. Since all peppers are the same approximate pH, they always can be substituted for one another in like amounts in canning recipes. The trusted sources for safety-approved recipes would be the National Center for Home Food Preservation and also the websites of manufacturers of canning supplies (freshpreserving.com, for example).

Here's the NCHFP website:

How To Can Peppers

While that page tells you how to can peppers, if you want to pickle them, just go to the pickling section on the NHCFP webpage and you'll find the recipes for pickled peppers.

Good luck preserving your pepper harvest.

Dawn

Thank you both!!

You're welcome.