Here’s a picture of the cans of Oregon fruit puree I use for my fruit beers. They come in 3 lb 1 oz containers and most homebrew shops sell them for $15-20, depending on the flavor. I’ve seen them in cherry, blackberry, blueberry, peach, and apricot varieties. The blackberry is destined for a future wheat beer, while the blueberry will become the secret ingredient in my Leinenkugle’s Sunset Wheat clone planned for this weekend.
They are sanitized and seedless, so I just sanitize the outside of the can, open them up, and pour them into my clean and sanitized secondary fermentor. I rack my fermented beer right on top of the fruit and let it sit for a few weeks (I’ve found two weeks seems to impart a good flavor to a five gallons of a light-bodied beer, but your mileage and taste may differ) before racking off the fruit for kegging/bottling or further conditioning.