I am brewing a second batch of a very nice hefeweiss, only this time, I want to add apricot puree to the primary. My brewshop suggested adding it to the primary a few days after pitching yeast so as to ferment out some of the sugar, and leave a less strong flavor. Can anyone advise me on how best to dump in the fruit without causing an infection? Should I just sanitize the outside of the can, and the can opener? I would assume that the puree itself has been pasteurized. Any thoughts on this would be greatly appreciated.