There's zero risk of viral contamination surviving inside the processed jars. I say this not because I'm confident that the heat will destroy it -- although I think that's so -- but because you are storing this food, and all sources seem to agree that this virus cannot survive outside a living host more than a day-ish. (Perhaps up to a week under extremely favorable conditions.)
It is possible that if you sneeze all over your jars while washing and storing them, that other people handling the jars could be infected, during the first day or two.
So, the moral here is "Do your canning and put up the jars yourself." I believe it will be fine.
I ought to expand something that doesn't really change my answer: I've been hearing longer estimates of how long the virus can survive outside a living host. Apparently on cold, dry, extremely hard, surfaces (including metal and glass) the virus can survive up to nine days, although perhaps not in the quantities needed to infect someone. A credible-sounding expert who got paraded across one of my screens today was saying that, in practice, she'd be careful of hard smooth cold dry surfaces for about 72 hours, and something softer and more porous (like cardboard boxes) for about 24 hours.
The whole reason canning works is because it kills micro-organisms that might be lurking inside. To my knowledge, there are no viruses that can survive boiling temperature. There are very few bacteria that can, and those tend to be sensitive to acidity instead.
But coronavirus will NOT survive inside a jar of properly canned food.
I love a woman who dresses in stainless steel ... and carries tiny ads:
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