What's a Squeezo???
Here's some information on the Squeezo.
Now, I have to say, mine is older than dirt and not nearly so fancy (or expensive.) I use it for tomato sauce and apple sauce, but have also used it for pumpkin in the past. It does a great job, but it's messy, expecially for one person to use. Seems there is always something dripping or splattering somewhere. On the other hand, if you want a lot of sauce, it beats putting it through a ricer or sieve.
To make either tomato or apple sauce, we cut the fruit into quarters or eighths. If tomatoes, remore the stem area. Then heat to boiling and let cool enough to handle. In the case of apples, cook until softened. Run through the Squeezo and peels and seeds are removed. For applesauce that is all that is needed -- you can hot water bath can from that point. For tomato sauce, simmering to reduce the water content is necessary, which is why we drain off a bunch of the liquid first, right after they are cooked and before squeezing. I have also frozen some of this juice for soup; it works great.
It's a great invention and mine has paid for itself over and over, down the years. I have never used it for preserves, but they say you can. Itwould probably work fine with grapes.