Well, I plead ignorance when it comes to Anaheim's because I seldom grow them anymore. However, after just checking the heat units on them, the range being from 500 - 2500, and checking the heat units on a jalapeno - the pepper you compared the heat to - those heat units begin at 2500 SU so I guess it is "normal" for Anaheim heat to be comparable.
What I remember reading years ago was that during hot weather and especially when peppers are picked during the heat of the day they tend to push more capsaicin into the fruit but who knows why? I do know that stress will increase the capsacin level due to other studies I've read, usually drought/not enough water and will depend on the age of the plant and/or fruit.
Wasoggy, as for preserving peppers I just freeze them, no blanching required. I'd cut them up so they fit snug in a freezer bag, suck the excess air out and throw them in the freezer. They'll be perfect for your soups, stews, sauces, etc.
Hope this helps.
Shoe (soon to be pepperless except for my super long cayennes which are still faring well!)
