Honey preserved clementines

I just found this fabulous recipe for honey-preserved clementines in the current issue of Fine Cooking.  They say that these things keep "in the fridge" for at least 3 months.  Any ideas how to actually can these so that they don't have to be refrigerated?  Being somewhat new to the canning world, I'm unsure whether there's some really good reason not to can them or why they need to be refrigerated.  Thoughts?



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