How quick do you eat jam? We go through masses of it, so I never bother processing it. I sterilise the jars with boiling water and turn them upside down after filling, so the hot jam hits the lid and seals it. Then I keep them in the fridge. I like to make small batches, just a jar or two at a time, so I get plenty of variety. If you’re adding herbs, and you should, just dip fresh herbs in boiling water and stick into the jar. Fave has been tarragon lime marmalade…
My wife suggested making freezer jam. Truth be told we don’t go through it very quickly but I’d like to do pear, peach, and mixed berry jams that I can’t get at the grocery store.
I would like to make pie filling to be used during the winter: cherry, blueberry, peach. my default assumption was I would have to can those but maybe I can make a filling that will freeze well?
I’m growing a bunch of chili peppers this year and plan on dehydrating them and making them into a powder. I might smoke the jalapenos to make chipotle powder.
I don’t have much garden space so the whole point of this project was to purchase produce at our local produce stands when they’re in season and the preserve a year’s worth rather than buying sub-par supermarket stuff come January.
I’ve thought about getting a dehydrator to make jerky but don’t want to shell out the cash for a new one. I’m sure that Goodwill or Salvation Army thrift stores have used ones. Do dried fruits like apples and plums keep well? Must they be further preserved or specially treated if they are to last a few months?
Jam has so much sugar in it, it will keep for a very long time in the fridge without processing.
I’m not a freezer jam person, but you’ll have so much fun coming up with combinations. I’m sure someone will be along who has more experience with freezer jams than me. 
(Why look! There’s Chefguy!)
Yes! I don’t always can apple pie filling. I do sometimes make it and freeze it instead. No difference in quality. The Ball Book has a good recipe that you can customize to your personal tastes. I use King apples and they are wonderful. Blueberries will work well, but peaches are pretty delicate. I’d stick to making fresh pies for those. JMO.
You’re going to have a blast.
Sorry, I missed the bit where you’re intending to use your local produce stands. Great idea if you don’t have much garden space. As for whether to can or freeze, as others have said, it really does come down to available tools, space and personal preference. If you were raised on home canned veggies, you may prefer them even over fresh.
I would mention that even limited garden space can yield quite a lot of fresh produce, if you’re inclined. Check out square foot gardening.
You will definitely pick up a dehydrator for cheap at Good Will or some such – and be sure to check out farm auctions or rural estate sales to find one, too! That’s where I got mine. It’s a massive old thing picked up from a plum farm, stands about 5 feet tall and 2 feet wide. It is constructed of old wood, a wee heat lamp and a fart fan, sports 6 massive racks and can dehydrate about 300 tomatoes (600 halves) in one go. Takes about 3 days. It cost me $12. 
Dried foods keep for a long, long time. I never mention how old some of the items are that I give away, because no one can tell. I try to rotate stock within 3 years, but there is little to no change in quality. Just make sure they are well dried. It’s a fine line between Dry Enough and Shoe Leather, but practice will make you an expert.
All I do to prepare apples and pears is slice, give a brief wash in water with lemon juice and lay the pieces out on the racks.
In addition to fruits, you can also dehydrate onions, garlic, celery, tomatoes, herbs, jerky (as you pointed out)… pretty much anything you can think of. The only problem I’ve run into is, it’s easy to eat 6 apples or pears because the dehydrated slices are so tasty!
Follow recipes from reliable sources. Food safety is nothing to mess with. If anything grows hair, throw it out, jar, lid, ring and all. Do not can potatos.
If you can, everything and I mean EVERYTHING has to be done perfectly.
If you botch the process, the stuff will be good to eat for a few days.
If you can broccoli, zucchini, or squash, be sure to blanche the stuff first.
If you have a choice, I recommend freezing rather than canning. It’s much easier than canning. With tomatoes and peppers, just wash, dry, and chop 'em up; then throw them in the freezer.
I’ve made freezer jam in the past, but we just don’t have the room for it these days. It’s certainly easier. Now that we’re using pectin, making jam is not a dreaded chore anymore, and it will keep unopened on the shelf safely for a couple of years.