If you wanted to live up to your name (lazydog) you could buy the purée instead of doing it yourself. Then you wouldn't have to do anything but add it to the carboy. I've never looked for strawberry purée though, but I'm assuming you can get it.
Agreed. When I am busy, the Oregon puree is great - dump and run. 1)It is a little pricey - the local grocery store has fresh strawberries for $1/lb. and 2) Oregon doesn't have a strawberry, or at least NB doesn't carry it. Oh well, fresh is probably better. I could probably get away without pasteurizing it, but every time I get lackadaisical on sanitation, I get in trouble. Better to be a sanitation Nazi and go through an extra step than have to trash a batch. This is a lesson that has been learned to much sorrow.
Thanks for confirming my head is on straight - sometimes I wonder