I canned the Chanterelles...

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!