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90's nostalgia feeling: BOTTLECAP I suggest beer and soda bottles that need bottle openners, so you can have a KEYCHAIN, SWISS KNIFE, or either open it with a survivalist skill with a SCOUT POCKET KNIFE or HUNTING KNIFE (I know lever techniques to safely open bottles and canned food with a tiny but sturdy scout pen knife or a Hunting Knife. WATER TILES OVERHAUL-- different Water tiles have different data like DEPTH, FIRMAMENT TYPE, CURRENT, etc. The car wont crash on water tiles, but it will get slower, stuck and sink the morr water and mud it gets. So you could walk and drive on shallow waters, on knee water you could get dragged by current and the car could get slower or maybe sink in mud. Make it so the car could get a % slower/stuck on mud or sand if the water is up to one foot tall. FIRE TILES THRESHOLD- hier tier the stronger the fire and near center distribution. Some materials wont ignite in lower fires, and fire tier is distributed gradientily. More and different trees of PICKLING, CANNING, CHEESE, YOGURT, and JERKY: I sugest diferent approaches for canning, pickling, cheesing, brewing, drying beef, so: Recipe sugestion trees: ---CANNING: Main Ingredient, Acid mean adjust*, Temperature, Airtight cover and Pressure**. *Tomatoes and low acid foods require different adjusts with either lemon juice, vineagar or glacial acetic acid, other sour acidic foods requires no adjust. **Airtight prevents contamination. Airtight canning covers are disposable just like they are in the current game, I suggest makeshifting a jar cover with an old cover, an esterile cloth and a rubber band for airtight sealing with a % penalty of contamination. ***Pressure Canners devices are required for canning meats and other low acid foods. Canning preserves food through boiling in esterile mean and keeping it air sealed. Ingredients taste almost the same as plain BOILED ones. Examples: Canned corn, canned tomatoes, canned peas, canned carrots, canned potatoes. ---PICKLING: Main Ingredient, Acid mean adjust*, Jar Esterilization, Spices, Fermentation Time. Pickling Chenges ingredients through fermentation and spicery. Ingredients taste completely different from raw ones like a SPICY BREW. Examples: Picked Cucumbers pickles, Pickled Lettuce Sauerkraut, Shoyu sauce from fermented soy and corn. ---Cheese: Cream, Salt and Spices, Yeast, Cure Time. Different cheese can be made from different yeast and different cream (different process of separating serum from proteins can achieve different creams. High protein cream comes from a good separation process though creaming machines and low protein could be hand maded) Yogurt: Milk, fruits and sugar, yeast. Beef Jerky: Meat, Cutting, Salting, Dryer type. I suggest that large sacks of SALT are added for survivalist reasons. SALT BANKS could be renewable and located near beaches. ---BEER, WINE, CIDER, SPIRIT--- Brewing: Beer- Different beer through different: Grains (Different proportions of Wheat, Barley, Oats, Corn etc), yeast, lupulo/spice, fermentation process and temperature control, filtration. Wine Grapes, yeast, fermentation, Cider Berries/ Citric fruit /Lemongrass /Apple, yeast, enzymes, fermentation. Spirit, Cachaca, Vodka, Sugar canes/Potato/Beetroot/, fermentation, destilation. ---- Fermentation processes left ignored can have undesired results like making bad vineagar byproduct. Wine takes months to make, requires specific yeasts for breaking specific carbos, Beer is made in weeks maybe a month, can use a large array of yeast (I once heard about a IPA with no yeast just natural ferm) Cider are more yeast compatible, sometimes just natural fermentation. Fermentation take weeks, just like spirit or cachaca. (Just approaching, I can bring accurate time if necessary) Chemistry stuff could be added to purify alcohol for medicine.

Salt is pretty accessible, and with the right knowledge, it should be possible for a trained potter to create a "salt glaze" out of common cooking salt.