Recipe from the website Wild Mushroom Recipes

Choose a combination of brine and flavorings.
Fill your canning kettle so that the jars will be covered by 1" of water. Bring to a boil.
Bring the brine to a low simmer in a non-reactive pan.
Cover 7 canning jar lids with hot water.
Clean and thoroughly rinse 7 pints jars, then dip them in the canning kettle using jar tongs for 30 seconds and remove.
Heat a very large skillet over medium high heat.
Dry saute the chanterelles in batches without crowding, continually stirring and shaking until each batch is dry.
Add a batch of spices to the bottom of each jar.
Use a canning funnel to fill each jar with mushrooms to 3/4" below the rim after pushing down to pack them in.
Use a ladle and the canning funnel to fill each jar with brine to 1/2" below the rim.
Insert a dinner knife down the sides of the jars in several places, then gently tap the jars on a towel over the counter to release trapped bubbles.
Wipe the rims of the jars with a warm damp towel.
Cover with lids, and fasten the bands just finger tight.
Process in the hot water bath 15 minutes.
Remove and let cool on a towel.
Make sure all the lid dimples are popped down. Ones that aren't should get refrigerated immediately.
Remove bands, rinse jars and bands under hot water and dry. Replace bands.
Let rest at least 2 weeks for flavors to develop.

Additional Tips

Follow all instructions for your hot water bath canning kettle, especially adjusting for altitude. The key is timing so that the mushrooms, jars, lids and brine are all hot when put into the jars.

Do not use home made vinegars!

Almost any firm mild mushroom can be used. Dry sauteing to reduce moisture content before canning reduces shrinkage from canning; do not use fats to saute, they can interfere with the jars sealing properly.