I just harvested my hot banana peppers, and every one of them has light pitting on them. Some of the spots are almost like a little freckle, and others are slightly larger. I was wondering if anyone can tell me what this is, and if the peppers are still okay. I know canning recipes say to use unblemished peppers. I was hoping to make pickled hot pepper rings with these.

If this helps, I live in Southern Ontario(Niagara Region) and we have had an unusually wet summer, with high fluctuations in temperature.