My first process was crushing the fruit, putting a lid on it and letting it ferment for 3 weeks. I strained it once, added sugar and put an air lock on. Can it be strained again? What should I do?
You'll be fine.
I could tell you scores of stories of iffy sanitation practices, but have yet to skunk a batch. It does really take a major screw-up to do this (forget to sani the fermenter, leave it opened for many hours/days, etc)
Homebrew how-to manuals place a high emphasis on sanitation, but I am convinced this is because there are a lot of folks out there that need this level of dogmatic enforcement to accept the principle.