Since I've never eaten a Chanterelle mushroom before, I cooked up a small amount and ate them. Very nice flavor and I didn't die. After watching a few YouTube videos, I chose to pressure can the rest of them.
First, I divided them into smaller pieces and put them with 1 cup of water in my cast iron skillet.
Then, on medium - high heat, and stirring, I cooked them until they were cooked "down." It only took a few minutes.
I packed them into two half - pint jars, leaving an inch of head space and covering them with the liquid from the pan. Each jar has 1/4 teaspoon of salt as well.
They were processed at 10 pounds of pressure for 30 minutes. (Consult a good canning guidebook.)
Here they are! I am thinking that some day I will fry them in a little butter and serve with potatoes, some meat and green beans. That will be a special meal!