Making the food dollar stretch is a common goal. Figuring out how to use that dollar to take advantage of a good sale on produce means that either you have to invite a crowd over to enjoy the bounty, or you must figure out a way to enjoy some of that produce at a later time. Freezing and canning are one way to preserve vegetables, and dehydrating is another method. Edamame dehydrates well and remains flavorful for months after it's preserved.
Fill a stockpot about two to three inches full of water and fit the steamer basket into the pot. Make sure that the water does not touch the underside of the basket.
Pour the edamame pods into the steamer basket and distribute them evenly around the basket.
Fit the lid on the pot and bring the water to a boil.
Steam the edamame on high for about five to seven minutes.
Preheat the oven to 140 F.
Remove the steamer basket and allow edamame to cool for two to three minutes.
Hold the top of an edamame pod in one hand as you squeeze from top to bottom with your other hand, dropping the edamame into a bowl. Continue until all the edamame are removed from the pods.
Spread the edamame in a single layer on cookie sheets and sprinkle them with salt.
Place cookie sheets into the oven and leave the door ajar two to three inches.
Position the fan so that it blows directly into the open door.
Dry the edamame for eight to 10 hours, turning them every few hours with a spatula to dry them thoroughly.
Remove from the oven and store in airtight containers in a cool, dry place.