Adding Fruit to the Secondary

Technically, freezing will not kill all the bugs. In practice, freezing always or almost always kills enough to make the fruit safe to add directly to beer.

 

1lb of fruit per gallon is a standard rate for adding fruit. Freezing won't kill bugs, but when you add the fruit in secondary the beer already has antimicrobial properties that will help fight against infection. Wash the fruit thoroughly and freeze should be fine.

 

I used apricots 1x. Liked it at 1 lb fruit to 1 gallon beer but would have preferred double that.

 

How do you propose you might pasteurize? The difficulty with trying to pasteurize your fruit puree (or whatever other form you might intend to pasteurize it as) is that you risk creating a pectin haze using thermal pasteurization. Similar to what others suggest I agree you likely won't have trouble with microbes from the surface; if you're particularly concerned just give them a good rinse in hot water. You realistically won't be able to get the fruit aseptic with the techniques you have available at home without causing other difficulties.